Best Strip Steak With Rosemary Red Wine Sauce Recipes

NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER

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.

STRIP STEAK WITH RED WINE CREAM SAUCE

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
• Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
• Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.

STRIP STEAK WITH ROSEMARY RED WINE SAUCE

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.

ROSEMARY RED WINE SAUCE FOR STEAK

Steps:

• After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
• Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.