$$$ · picanha, steaks, skewers, and general charcoal grilling
Get a real charcoal crust at home
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
Weber Original Kettle Premium 22-Inch Charcoal Grill
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
What to ask for
This recipe calls for New York strip. Can't get it where you are?
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.
Cook this well
$ · turning steaks, chops, ribs, and vegetables
Turn meat on a hot grill without singeing your hand
Moving food on a hot grill while keeping hands farther from the heat.
OXO Good Grips 16-Inch Locking Tongs
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
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.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.