Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, new york steak on red wine sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
We Pride Ourselves on Selecting the Highest Quality Meats. Find Deals on Red Wine Steak Sauce in Groceries on Amazon. New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
new york steak on red wine sauce is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. new york steak on red wine sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have new york steak on red wine sauce using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make new york steak on red wine sauce:
- Prepare 1 pepper
- Make ready 1 salt
- Prepare 2 new york strips
- Prepare 2 bay leafs
- Get 3/4 cup red wine
- Get 1 tbsp butter
- Take 1/4 cup beaf stock
- Prepare 1 thyme
It's a cut that's known to be very tender which is why cooking it is easy and very popular. Like most cuts of beef, it can hold up to a lot and a large variety of seasoning. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides.
Instructions to make new york steak on red wine sauce:
- season the steaks with salt and pepper
- heat up the wine untill its reduce and lost the alcohol, then pour in meat stock , the bay leafe, thyme and the butter
- heat up the pan with olive oil, put the steaks for 3 minutes per side. remove an pour the wine sause!
Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan. Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil.
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