ID: 54c75d6f...
This recipe guides you through creating a perfectly pan-seared New York strip steak with a beautiful, deep brown crust. To elevate the dish, a classic pan sauce is made by deglazing the pan with red wine, shallots, and thyme, creating a rich and flavorful topping.
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Pat steaks dry, season well, and sear in a hot, oiled pan for 4 minutes per side for medium-rare. → Remove steaks from the pan and let them rest for 5 minutes. → In the same pan, sauté shallots and thyme until fragrant. → Deglaze with red wine, reduce by half, then add beef stock and reduce by half again. → Remove from heat, whisk in cold butter until glossy, and pour over the sliced steak.
Pat steaks dry, season well, and sear in a hot, oiled pan for 4 minutes per side for medium-rare. → Remove steaks from the pan and let them rest for 5 minutes. → In the same pan, sauté shallots and thyme until fragrant. → Deglaze with red wine, reduce by half, then add beef stock and reduce by half again. → Remove from heat, whisk in cold butter until glossy, and pour over the sliced steak.
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The cooking guide for a boneless, 1-inch steak is 4 minutes per inch per side for a medium-rare finish.
Making sure the steak is completely dry is essential for achieving a perfect, crispy crust.
Do not discard the browned bits (fond) in the pan after cooking the steak; this is the flavor base for your pan sauce.
Resting the steak is a non-negotiable step. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
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