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Perfect New York Strip Steak Recipe with Easy Rich Red Wine Reduction

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A reliable and delicious recipe for perfectly seared New York strip steaks paired with a rich, silky red wine reduction sauce. Ideal for busy weeknights or special occasions.

Ingredients

Scale
  • 2 New York strip steaks (10–12 oz / 280–340 g each, 1-inch thick)
  • Salt (kosher or sea salt, for seasoning)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons olive oil (for searing)
  • 2 tablespoons unsalted butter (adds richness)
  • 2–3 fresh thyme sprigs (optional)
  • 2 garlic cloves (smashed)
  • 1 cup dry red wine (240 ml, e.g., Cabernet Sauvignon or Merlot)
  • 1/2 cup beef broth (120 ml, preferably low sodium)
  • 1 small shallot (finely minced)
  • 1 tablespoon unsalted butter (for finishing the sauce)
  • Freshly ground black pepper (to taste)
  • Pinch of sugar (optional, to balance acidity)

Instructions

  1. Bring steaks to room temperature by removing from fridge about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
  2. Preheat a heavy skillet or cast-iron pan over medium-high heat until smoking hot (about 5 minutes). Add olive oil and swirl to coat.
  3. Place steaks in the pan without overcrowding. Sear undisturbed for about 4 minutes for medium-rare, then flip using tongs.
  4. Add butter, thyme, and smashed garlic cloves to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly for about 3 more minutes.
  5. Check doneness with a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remove steaks from pan.
  6. Rest steaks on a plate tented loosely with foil for 5-10 minutes to redistribute juices.
  7. While steaks rest, wipe out skillet to remove burnt bits but keep flavorful residue.
  8. In a small saucepan over medium heat, sauté minced shallots until translucent (~2 minutes).
  9. Add red wine and beef broth, bring to a simmer and reduce by half (about 10-15 minutes), stirring occasionally.
  10. Season sauce with pepper and a pinch of sugar if needed. Off heat, whisk in 1 tablespoon cold butter for a silky finish.
  11. Slice steak against the grain, drizzle with warm red wine reduction, and garnish with fresh thyme if desired. Serve immediately.

Notes

Pat steaks dry before searing to ensure a good crust. Rest steaks for 5-10 minutes after cooking to keep them juicy. Use a meat thermometer for best doneness accuracy. If pan smoke is intense, ventilate the kitchen. The red wine reduction can be made ahead and reheated gently.

Nutrition

Keywords: New York strip steak, red wine reduction, steak recipe, easy steak dinner, stovetop steak, cast iron steak, dinner for two

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