Best Ny Strip Steak With Red Wine Rosemary Butter Recipes

Strip Steak With Rosemary Red Wine Sauce image

Provided by Vitameatavegamin Gi

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs boneless strip steaks (4 steaks, 1-inch thick)
1/2 teaspoon salt
1 tablespoon cracked black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons finely chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 teaspoon dark brown sugar

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

NY Strip Steak with Red Wine-Rosemary Butter image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 cup dry red wine
1 sprig fresh rosemary, plus 2 teaspoons chopped
2 sticks unsalted butter, at room temperature
1 teaspoon kosher salt
3 tablespoons olive oil, plus more for drizzling
1 tablespoon finely chopped fresh rosemary
1 tablespoon kosher salt
2 cloves garlic, minced
Four 6-ounce boneless NY strip steaks
2 lemons, halved

Steps:

For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.