Pan-Seared NY Steak with Red Wine Pan Sauce
Rebecca Robison
2
30 minutes
40 minutes
Steak
An
excellent way to make a steak more interesting is to make a pan sauce. This
recipe uses a good-quality red wine to deglaze the sumptuous brown bits left
after searing a steak. Add shallots, rosemary, broth and a few pats of butter
to bind it into an ideal syrupy consistency. A perfect finish to the
extraordinary flavor and marbling of our American Wagyu NY steaks. Although the
recipe calls for New Yorks, try it with a ribeye, ribeye filet or filet mignon.
Ingredients
2 American Wagyu Black® NY strip steaks
- 1 tablespoon canola oil
- Salt and fresh cracked black pepper
- 3 tablespoons shallots, minced
- 2½ teaspoons fresh rosemary, finely chopped and divided
- ½ cup dry red wine (cabernet or pinot noir)
- ½ cup unsalted beef stock
- 1½ teaspoons butter
- ½ teaspoon Dijon mustard
Directions
- Season steaks with salt and pepper on both sides and let sit, covered on the counter for 10 to 15 minutes at room temperature.
- Heat a medium size cast iron skillet over high heat. Add oil and swirl to coat the pan. Add steaks to the skillet and cook about 5 minutes per side until internal temperature reaches 135°F. If steaks have not reached desired temperature, finish in a 350°F oven for 6 to 8 minutes. Remove steaks and tightly cover with foil and let rest 10 minutes.
- To make the pan sauce, reduce heat to medium to med-high. Add shallots and 2 tablespoons of the rosemary to the pan and sauté, including any steak bits left behind, about 1 minute or until shallots are lightly browned. Add wine and cook 2½ minutes or until liquid is almost evaporated. Add the stock and continue to cook 3 minutes or until liquid is reduced and mixture is slightly thickened. Remove pan from heat. Add more salt and pepper to taste, butter and mustard. Stir with a whisk.
- Serve steak with pan sauce and sprinkle with reserved chopped rosemary.