The New York strip is the definitive American steakhouse cut — firm, flavourful, and quick to cook. A simple red wine pan sauce transforms the drippings into an elegant finish.
Serves 2 peoplePrep 10 minCook 12 min
Ingredients & method
Ingredients
2 New York strip steaks, 3 cm thick (about 280 g each)
1 tbsp neutral oil
60 g cold unsalted butter
2 shallots, finely diced
1 garlic clove, minced
150 ml dry red wine
150 ml beef stock
1 tsp Dijon mustard
1 tsp fresh thyme leaves
Flaky salt and black pepper
Method
1Season steaks with salt 30 minutes before cooking. Pat dry before searing.
2Heat oil in a cast-iron skillet over high heat until smoking. Sear steaks 3–4 minutes per side for medium-rare. Remove and rest on a warm plate.
3Reduce heat to medium. Add shallots and garlic to the pan and cook 2 minutes. Add wine, scraping up the drippings. Simmer until reduced by half.
4Add stock and reduce until syrupy, about 3 minutes. Stir in mustard and thyme. Remove from heat.
5Whisk in cold butter a few cubes at a time until the sauce is glossy and emulsified. Season with salt and pepper. Spoon over the rested steaks.
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Chef's tip Let the steaks rest at room temperature before cooking — cold steak in a hot pan creates too much of a temperature gradient and results in uneven cooking.
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