NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
- Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
- Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
- Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.
STRIP STEAK WITH ROSEMARY RED WINE SAUCE
I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.
Provided by Vitameatavegamin Gi
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season steaks with salt.
- Press pepper on surfaces.
- Heat oil in large heavy skillet over high heat.
- Add steaks.
- Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
- Remove to warm platter; keep steaks warm.
- Add onion to skillet; cook until browned, stirring, 2 minutes.
- Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
- Add wine.
- Increase heat to high; boil vigorously 2 minutes.
- Add broth, sugar and meat juices that have collected on platter.
- Boil 10 minutes or until liquid is reduced by half, about 1 cup.
- Add remaining rosemary and garlic.
- Pour over steaks and serve.
Nutrition Facts : Calories 1043.5, Fat 75.1, SaturatedFat 27.1, Cholesterol 231.3, Sodium 796.2, Carbohydrate 6.5, Fiber 0.7, Sugar 1.6, Protein 65
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