New York Strip Steak with Red Wine Balsamic Reduction

Ingredients

New York Strip Steaks – 4 (10 oz each), about 1–1½ inches thick

Olive Oil – 2 tablespoons, divided

Garlic – 2 cloves, minced

Coarse Sea Salt – 2 teaspoons

Fresh Rosemary – 1 tablespoon, finely chopped

Red Wine – 1 cup

Balsamic Vinegar – ½ cup

Dark Brown Sugar – 2 tablespoons

1. Prepare the Steaks

Preheat your oven to 450°F (230°C).

Drizzle the olive oil evenly over all four steaks, massaging it gently into the meat.

Sprinkle each steak with minced garlic, coarse sea salt, and chopped rosemary, pressing the seasoning lightly into the surface to help it adhere.

2. Marinate the Steaks

Transfer the seasoned steaks to a resealable plastic bag or shallow dish.

Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

3. Make the Red Wine Balsamic Reduction

While the steaks marinate, prepare the sauce. In a small saucepan, combine the red wine, balsamic vinegar, and dark brown sugar.

Stir well and bring to a gentle boil over medium-high heat.

Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the mixture thickens and reduces by about half.

It should coat the back of a spoon like a smooth, glossy syrup. Remove from heat and set aside.

4. Sear the Steaks

Heat a large oven-safe skillet (cast iron works best) over high heat for about 4–5 minutes until very hot.

Add a thin drizzle of olive oil, then immediately place the steaks in the pan.

Sear each side for 1½ minutes, without moving them, to develop a deep brown crust.

5. Finish in the Oven

After searing both sides, transfer the skillet directly to the preheated oven. Roast for 4–5 minutes for medium-rare, or 6–7 minutes for medium.

Remove from the oven and transfer the steaks to a cutting board. Let them rest for 5 minutes to allow the juices to redistribute.

6. Serve and Enjoy

Slice the steaks against the grain and arrange on warm plates.

Drizzle generously with the red wine balsamic reduction and garnish with a touch of fresh rosemary if desired.

Serve immediately for an elegant, restaurant-quality finish.