Pan-Seared New York Strip Steak with Red Wine Balsamic Reduction
Thick-cut New York strip steaks are marinated with garlic, rosemary, and sea salt, then pan-seared to perfection and finished in the oven. The accompanying red wine balsamic reduction adds a sophisticated sweet-tangy glaze that complements the beef's rich flavor. This restaurant-quality dish is perfect for special occasions or when you want to impress dinner guests with minimal effort but maximum impact.
Ingredients
- 4 New York Strip Steaks, 10-ounce, about 1-1½ inches thick
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 2 teaspoons coarse sea salt
- 1 tablespoon fresh rosemary, chopped
- 1 cup red wine
- ½ cup balsamic vinegar
- 2 tablespoons dark brown sugar
Instructions
- 1
Preheat oven to 450°F
- 2
Drizzle olive oil on steaks and massage into each one
- 3
Top steaks with garlic, sea salt, and rosemary
- 4
Place steaks in ziplock bag and marinate for at least 30 minutes
- 5
Combine wine, balsamic vinegar, and brown sugar in small saucepan and stir
- 6
Heat mixture over medium-high heat until boiling, then reduce to simmer
- 7
Continue cooking until sauce reduces by half and becomes syrup-like
- 8
Heat large skillet over high heat for 4-5 minutes
- 9
Add remaining olive oil to pan and add steaks immediately
- 10
Sear each side for 1½ minutes
- 11
Transfer pan to preheated oven for 4-5 minutes
- 12
Remove from oven and rest for 5 minutes before slicing
- 13
Slice steak and top with reduction
Tips
Use a meat thermometer for precision - 125°F for rare, 135°F for medium-rare
Let the pan get very hot before adding steaks to achieve a proper sear
Allow steaks to come to room temperature before cooking for even results
Good to Know
refrigerate cooked steaks up to 3 days, reduction keeps 1 week
marinate steaks up to 24 hours, make reduction day before and reheat
serve immediately while hot with reduction drizzled on top
Common Mistakes
don't move steaks while searing to avoid breaking the crust
don't skip resting time or juices will run out when sliced
Substitutions
similar marbling and thickness
FAQ
Can I use a different cut of steak?
Yes, ribeye or filet mignon work well with this method, though cooking times may vary slightly based on thickness.
What if I don't have red wine?
You can use beef broth or additional balsamic vinegar, though the flavor will be different from the original reduction.
How long will the reduction keep?
Store covered in refrigerator for up to one week. Reheat gently before serving as it will thicken when cold.