NY Strip Steak with Red Wine-Rosemary Butter
NY Strip Steak with Red Wine-Rosemary Butter is a gluten free and primal main course. One serving contains 920 calories, 35g of protein, and 81g of fat. This recipe serves 4 and costs $5.52 per serving. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Foodnetwork. Head to the store and pick up kosher salt, fresh rosemary, garlic, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. 1469 people have tried and liked this recipe. Overall, this recipe earns a pretty good spoonacular score of 67%. Users who liked this recipe also liked Strip Steak with Rosemary Red Wine Sauce, New York Strip Steak with Red Wine Mushroom Sauce, and Strip Steak With Rosemary Butter.
Servings: 4
Preparation duration: 50 minutes
Ingredients:
1 cup dry red wine
1 sprig fresh rosemary, plus 2 teaspoons chopped
1 tablespoon finely chopped fresh rosemary
2 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon kosher salt
2 lemons, halved
3 tablespoons olive oil, plus more for drizzling
4 6-ounce boneless NY strip steaks
2 sticks unsalted butter, at room temperature
Equipment:
sauce pan
food processor
grill pan
grill
bowl
Cooking instruction summary:
For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside. For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes. Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes. To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
Step by step:
For the red wine-rosemary butter
1. Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes.
2. Let cool to room temperature before removing and discarding the rosemary sprig.
3. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine.
4. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
5. For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks.
6. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes.
7. Remove the steaks to a plate and let rest for 10 minutes.
8. Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
To serve
1. Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
Nutrition Information:
covered percent of daily need
