Steak

Name: Steak (Upgraded)
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 2 New York Strip Steaks - 8oz each; 1 tsp Kosher Salt; 1/2 tsp Black Pepper-coarsely ground; 1/4 tsp Smoked Paprika; 2 tbsp Olive Oil; 2 tbsp Butter; 2 sprigs Thyme-fresh; 2 cloves Garlic-crushed; 1 cup Dry Red Wine; 1/4 cup Beef Broth; 1 tbsp Balsamic Vinegar

⏱45 min

👥2

🔥550 cal

Medium

🍽️French

A more refined steak dish featuring a flavorful red wine reduction sauce.

2 New York Strip Steaks - 8oz each

1 tsp Kosher Salt

1/2 tsp Black Pepper-coarsely ground

1/4 tsp Smoked Paprika

2 tbsp Olive Oil

See all 11 ingredients ↓

(0 reviews)

⏱45 min

👥2

🔥550 cal

Medium

🍽️French

A more refined steak dish featuring a flavorful red wine reduction sauce.

#steak #dinner #beef #red wine sauce

Instructions

Pat the Steak dry and season generously with the Seasoning.
Heat the Olive Oil and 1 tbsp Butter in a skillet over medium-high heat.
Sear the Steak for 4-5 minutes per side for medium-rare.
Remove the Steak and set aside to rest.
Add the remaining 1 tbsp Butter, Thyme, and Garlic to the skillet and cook for 1 minute.
Deglaze the pan with the Red Wine, scraping up any browned bits.
Add the Beef Broth and Balsamic Vinegar and simmer until reduced by half, about 10-15 minutes.
Slice the Steak and serve with the Red Wine Reduction.

Ingredients

2 2 New York Strip Steaks - 8oz each
1 tsp 5 mL Kosher Salt
1/2 tsp 2.5 mL Black Pepper-coarsely ground
1/4 tsp 1.25 mL Smoked Paprika
2 tbsp 30 mL Olive Oil
2 tbsp 30 mL Butter
2 sprigs 2 sprigs Thyme-fresh
2 cloves 2 cloves Garlic-crushed
1 cup 240 mL Dry Red Wine
1/4 cup 60 mL Beef Broth
1 tbsp 15 mL Balsamic Vinegar

Equipment

Heavy-bottomed skillet
Tongs
Cutting board
Knife
Small saucepan

Instructions

Pat the Steak dry and season generously with the Seasoning.
Heat the Olive Oil and 1 tbsp Butter in a skillet over medium-high heat.
Sear the Steak for 4-5 minutes per side for medium-rare.
Remove the Steak and set aside to rest.
Add the remaining 1 tbsp Butter, Thyme, and Garlic to the skillet and cook for 1 minute.
Deglaze the pan with the Red Wine, scraping up any browned bits.
Add the Beef Broth and Balsamic Vinegar and simmer until reduced by half, about 10-15 minutes.
Slice the Steak and serve with the Red Wine Reduction.

Nutrition per serving

Calories 550

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Steak

Steak

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