Monday, November 30, 2009

Angus New York Strip Steaks with Red Wine Reduction

Good Monday morning Foodies! I hope everyone had a great long extended weekend! I had a lot planned for this weekend, but as I should know by now, planning stuff usually means that you have made plans that are going to fall through. Murphy's law I guess, but at least I still got to cook on Sunday.
Sunday, I prepared two of our 16 oz Angus Strip Steaks with a VERY simple red wine reduction sauce, and it was fantastic. In my experience, the best meals are the ones that are super simple, and designed to augment the natural flavors and textures. This recipe, is that to a "T".
I was unable to get video of this endeavor (Someone left their flip in the office), but fortunately...I got some tasty pictures of the whole process.
So here is the recipe, and the images.
Happy eating foodies!

For Each 16 oz New York Strip Steak you will need the following:
3/4 Cup Red Wine
Salt & Pepper to taste
2-3 tbs cold unsalted butter, cubed
1/2 large shallot

Heat the skillet before placing steaks in it.
Put steaks into heated skillet, fat side down so it can render into the skillet.
Cook steaks on fat side for 3-4 minutes until steak has released most of the fat.
Flip steak on the flat side and cook another 3-5 minutes, flip to the other side and cook for another 10 for medium rare. If you like your steak more well done, leave it in longer.
After steaks have cooked to your taste, remove them from the skillet and set aside under tin foil to keep warm. Add wine, chopped shallot and butter to skillet with drippings and reduce by half (15-20 minutes),
After sauce has reduced, serve immediately with warm steak.
Bon Appetite!