New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (2024)

FAQs

What wine goes best with New York strip steak? ›

NY Strip – Cabernet Sauvignon, Champagne

Champagne is the best pairing here because its acidic qualities are similar to that of a red wine. The classic pairing for the NY Strip is Cabernet Sauvignon since its fruit tones work well with the bold flavor of the strip.

The New York strip steak is a tender, flavorful cut of beef that comes from the short loin, which is located on the back of the animal. It comes from a muscle that does little work, making the meat tender, which is why it's one of the most popular steaks in America.

Grill for 9–12 minutes for a 1-inch steak, and 12–14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Wines with a heavier tannic profile, like Cabernet Sauvignon or Malbec, are better suited to well marbled cuts such as ribeye and strip steak, while lighter tannins, such as those in Pinot Noir or Syrah, are a more desirable choice with leaner cuts like filet mignon or top sirloin.

As a general rule for a one inch thick steak at 200C / 190C fan / 400F: For a rare steak, cook for 10 minutes. For a medium-rare steak, cook for 12 minutes. For a medium steak, cook for 14 minutes.

155-165 °F internal temperature.

Brown on the outside with a mostly brown center that is warm throughout. At 400°F, cook for 10 minutes per side.

Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes.

Tenderizing The Steaks

The first method, and arguably the fastest, is using a fork. Just go over the entire steak, puncturing holes all over. Then flip and repeat.

How do restaurants make their steaks so tender? ›

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Grilling with the lid on or off – Leave the lid open when you're searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked (fish, veggies, hot dogs) with the lid open the whole time.

Searing on a high heat quickly and finishing in the oven can achieve this perfectly. For American and Japanese Wagyu: These cuts should be cooked on medium heat to allow the fat to render properly without burning. A quick sear on each side is often enough, letting the internal fat do the rest of the cooking.

The New York strip's balance of flavor and lean meat justifies its slightly more budget-friendly status, while the ribeye offers exceptional tenderness and marbling, contributing to its more coveted status and thus higher price tag.

And white wine can also be delicious – but it's not a perfect pair for steak. Red wine is what you should choose to go with a steak. It's easy to remember – red meat gets red wine. Beef is typically accompanied by a red – while a “white” meat like chicken or fish is best served with a white.

Red wine is the classic drink to pair with any steak thanks to its deep flavor profile. The tannins in red wine help to balance out the richness of the meat, and they also add a flavor that pairs well with savory steaks.

The final classic pairing is a New York Strip, which is the most versatile cut, with a Cabernet Sauvignon, as the fruit forward flavor wine contrasts nicely with the meatiness of the steak.