New York Strip Steaks With Red-Wine Sauce

Name: New York Strip Steaks With Red-Wine Sauce
Prep time: 30 min
Total time: 30 min
Ingredients: 3 tablespoons vegetable oil; 4 New York strip steaks (10 to 11 ounces each; about 1 inch thick), fat trimmed, patted dry; Coarse salt and freshly ground pepper; 3/4 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon; 1/2 cup beef stock; 3 tablespoons cold butter, cut into pieces; 1 tablespoon plus 1 teaspoon Dijon mustard

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Prep Time: 30 minutes

Total: 30 minutes

Author : Martha Stewart

New York Strip Steaks With Red-Wine Sauce

Ingredients

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3 tablespoons vegetable oil4 New York strip steaks (10 to 11 ounces each; about 1 inch thick), fat trimmed, patted dryCoarse salt and freshly ground pepper3/4 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon1/2 cup beef stock3 tablespoons cold butter, cut into pieces1 tablespoon plus 1 teaspoon Dijon mustard

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Instructions

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Step 1

Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.

Step 2

Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.