Combine all Seasoning ingredients in a small bowl.
Rub the Seasoning mixture generously over both sides of the Dry-Aged New York Strip Steaks.
Let the steaks sit at room temperature for 60 minutes.
Combine all Bone Marrow Butter ingredients in a food processor and blend until smooth. Set aside.
In a saucepan, combine Red Wine, Beef Stock, Balsamic Vinegar, Shallot, and Rosemary. Bring to a boil, then reduce heat and simmer until reduced to a syrupy consistency (about 45-60 minutes). Strain the sauce through a fine-mesh sieve.
Heat a cast iron skillet or heavy-bottomed pan over high heat.
Sear the steaks for 2-3 minutes per side for medium-rare, adjusting cooking time to desired doneness.
Add 2 tbsp of Bone Marrow Butter to the skillet during the last minute of cooking, basting the steaks with the melted butter.
Remove the steaks from the skillet and let rest for 10-15 minutes.
Serve the steaks topped with the Red Wine Reduction and a generous dollop of the remaining Bone Marrow Butter.
Ingredients
4
44Dry-Aged New York Strip Steaks - 8oz each
1 tbsp15 mLCoarse Sea Salt
1 tsp5 mLBlack Pepper - freshly cracked
6 oz170 gRoasted Bone Marrow
8 tbsp120 mLButter - unsalted, softened
1 tbsp15 mLFresh Thyme - chopped
1 bottle750 mLDry Red Wine - Cabernet Sauvignon
1/4 cup60 mLBeef Stock - homemade
1 tbsp15 mLBalsamic Vinegar
1 shallot1 shallotShallot - minced
1 sprig1 sprigFresh Rosemary
Equipment
Cast iron skillet or heavy-bottomed pan
Small bowl
Saucepan
Fine-mesh sieve
Food processor
Tongs
Instructions
Combine all Seasoning ingredients in a small bowl.
Rub the Seasoning mixture generously over both sides of the Dry-Aged New York Strip Steaks.
Let the steaks sit at room temperature for 60 minutes.
Combine all Bone Marrow Butter ingredients in a food processor and blend until smooth. Set aside.
In a saucepan, combine Red Wine, Beef Stock, Balsamic Vinegar, Shallot, and Rosemary. Bring to a boil, then reduce heat and simmer until reduced to a syrupy consistency (about 45-60 minutes). Strain the sauce through a fine-mesh sieve.
Heat a cast iron skillet or heavy-bottomed pan over high heat.
Sear the steaks for 2-3 minutes per side for medium-rare, adjusting cooking time to desired doneness.
Add 2 tbsp of Bone Marrow Butter to the skillet during the last minute of cooking, basting the steaks with the melted butter.
Remove the steaks from the skillet and let rest for 10-15 minutes.
Serve the steaks topped with the Red Wine Reduction and a generous dollop of the remaining Bone Marrow Butter.
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