NY Strip Steak
Jump to Video👨🍳 CHEF'S QUICK TIP
Listen to a 20-second secret for the perfect NY Strip Steak
Watch the full video tutorial below from our official Instagram page.
▶ Video
Looking for a gourmet meal that takes less than 15 minutes? This pan-seared New York Strip Steak paired with a rich red wine and mushroom reduction delivers steakhouse-quality flavor right in your own kitchen. It is the ultimate recipe for a quick solo dinner or an elegant tapas-style date night. Watch our step-by-step video guide below to effortlessly master the ultimate Strip Steak.
- 12 oz. NY Strip Steak (brought to room temperature
- 1 to 2 tbsp of Olive oil (divided for searing and sautéing)
- 4 to 6 Mushrooms (sliced, about 1 cup)
- 2 cloves of Garlic (minced)
- 6 to 8 spears of Asparagus (trimmed)
- 1 sprig of Fresh rosemary
- 1/2 cup of Red wine (for deglazing)
- 1 tbsp of Butter (cold, for enriching the sauce)
- Salt and pepper (generously to taste for the steak crust)
🛒 Ingredients for NY Strip Steak
🍳 Step-by-Step Cooking Instructions
- Sear the steak : Heat olive oil in a heavy skillet over high heat. Cook the steak for 3 minutes per side , then remove it from the pan and set it aside.
- Sauté the aromatics : In the same pan with the residual oil, add the mushrooms, garlic, asparagus, and the sprig of rosemary. Sauté until tender and fragrant.
- Build the reduction : Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer until the liquid reduces.
- Warm the meat : Return the steak briefly to the pan to warm it through in the sauce.
- Rest the steak : Transfer the steak to a serving plate and tent it loosely with aluminum foil to rest.
- Finish the sauce : Remove the pan from the heat. Stir in a pat of cold butter until melted and glossy. Pour the finished sauce over the steak and serve
📝 Recipe Notes & Pro Tips
- Future variation : Consider adding crushed peppercorns to the steak crust or directly into the red wine reduction next time for a punchy, steakhouse-style au poivre flavor.
- Cooking tip : Standard extra virgin olive oil can smoke at high searing temperatures. If the pan gets too hot, consider switching to a high-smoke point oil like canola or avocado oil for the initial sear.