There is nothing better than a great steak. It’s a perfect dish for celebrations, the conclusion of a busy week, or simply a normal day. If you can find a delicious steak available on a menu I’m not able to choose any other dish. When I do take a different order the majority of times, I regret it. My favorite food to eat for any occasion. It was about time that I learned to cook the perfect steak in my kitchen!
I must admit that, in general, my favourite cuts of meat is typically a filet However, this dinner might make me reconsider my choice. I conducted a little investigation into cuts of steak which are quick and easy to cook in the kitchen, and strip steaks kept popping up. In the words of Serious Eats: “They’re tight texture, with a clear grain, which means that strip steaks are slightly tender, yet nevertheless, they have some chew. A good marbling, and a distinct flavour that is beefy. It’s not as strong as Ribeye, but it is much simpler to trim, with no massive fat pockets and makes it a simple to cook cutting that is easy to eat. The most popular steakhouse cut.” It sounds delicious and delicious to me! !
To top this gorgeous cut of meat, I created an extremely simple, but TOTALLY delicious red Wine Balsamic reduction. It’s true, I could have this for dinner all day and night. This is difficult as a food blogger and you have to create different things each day. What I want is the steak. Sorry, I’m not sorry.
Enjoy guys!
Seared New York Strip Steak with Red Wine Balsamic
- Yield: 4 1x
Description
My favorite dish on the planet is the delicious and tender steak. This seared New York Strip Steak with Red Wine Balsamic Reduction is my favorite at any time of the season!
Ingredients
- Four New York Strip Steaks approximately 1 1/2 to 1 1/2 inches thick
- 1 cup red wine 1 cup red
- 1/2 cup balsamic vinegar
- 2 tablespoons of dark brown sugar
- Two tablespoons of olive oil broken into two portions
- 2 cloves garlic, minced
- 1 tablespoon rosemary chopped
- 2 teaspoons of sea salt course
Instructions
- Preheat oven to 450 degrees fahrenheit.
FOR BALSAMIC REDUCTION:
- In a small pot mix balsamic vinegar, as well as brown sugar. Mix to mix. Stir to combine. high temperatures until the sauce is boiling. and then lower to the simmer. Keep cooking until the sauce is decreased by around half. The sauce will get thicker and much more resembles an syrup.
TO PREPARE STEAKS:
- Pour olive oil (2 tablespoons ) between each of the four steaks) onto and then massage it into each the steak. Serve with sea salt and rosemary. Put the steaks in an airtight bag and allow them to rest for at least 30 mins.
- If you’re prepared to cook your steaks, prepare a large skillet on high temperature for approximately 4 – 5 minutes. Then, add the 2 remaining tablespoons of olive oil in the pan, and put the steaks in immediately.
- Sear both sides for 1 half minutes. After each side is cooked, place pan in the oven for about 4 to 5 minutes. If you like the steak to be more tender approximately four minutes is the perfect time. Take it out of the oven and leave to cool for five minutes prior to cutting. Slice the steak, then top it with Red Wine Balsamic Reduction.