Wednesday, March 27, 2013

New York Strip Steaks with Port-Shallot Sauce

Tim requested steak for his birthday, and I ended up combining a couple of recipes I found for New York strip steak.  The steak was super tasty...perfectly seasoned, tender, and a perfect medium rare.  I was totally in love with the sauce - it comes together easily in the same skillet used to brown the steaks, and it's rich and delicious. I served the steak with these baguettes, braised carrots and asparagus, and a fruit salad.  I also made a chocolate cake, but the steaks were so giant that we ended up too full to eat it and had to save it for the next day! If you're not making these for an extra special occasion, one steak can easily serve two people.

New York Strip Steaks with Port-Shallot Sauce (adapted from Alexandra's Kitchen and Feeding Andy)
Serves 2-4

2 New York strip steaks
Kosher salt and freshly ground black pepper
Vegetable oil for the pan
1 large shallot, minced
1/4 cup port wine
1/2 cup beef stock
1/2 cup unsalted butter, cubed

1. Bring the steaks to room temperature for one to two hours before cooking.
2. Preheat the oven to 450 degrees.  Line a rimmed baking sheet with parchment paper.
3. Season the steaks generously with salt and pepper on both sides.
4. Heat a large skillet over high heat for 2-3 minutes.  Add a couple of teaspoons of oil to the skillet, and then immediately add the steaks.  Sear two minutes per side, until nicely browned.
5. Transfer the steaks to the prepared baking sheet.  Cook 4 minutes, and then check the steaks and cook one or two minutes more until they reach your preferred doneness.
6. Remove from oven and transfer steaks to a cutting board.  Let rest 6-7 minutes before serving.
7. While the steaks are in the oven/resting, prepare the sauce.  Return the skillet with the meat drippings to the stove, over medium heat.  Add the shallots, and stir for a minute or two, adding a little extra oil if needed.  Then pour in the port and beef stock.  Season generously with freshly ground black pepper.  Let the sauce bubble and reduce for a few minutes until  there is about 1/4 cup of liquid.  Whisk in the butter a few cubes at a time. Taste and season with salt and pepper.
8. Serve the steaks topped with the sauce.


  1. I've been craving meat lately (I think because of all the carbs - i.e., desserts - I consume) and this looks wonderful! I rarely make steak because I can't get it right. These are great, clear instructions.

  2. Yum! Yep, lately my husband and I have been splitting portions and it works out so much better - and we don't eat as much!

    Happy belated bday to your man! :D