New York Strip Steaks with Merlot ReductionPrint Print Without Images
Red wine pan sauces are the quickest path to an incredible tasting steak. You’ve never had a steak fried in a pan taste so good… until now!
2 – Lepp New York Strip Steaks, approx 12oz each
Salt & pepper (or the Cote d’Azur Salt & Pepper Rub)
1 – 2 teaspoons grape seed oil or canola oil
½ teaspoon Major brand Beef Base
½ cup Cedar Creek Merlot
¼ cup whipping cream
1 teaspoon sugar
- Season both sides of the steaks with salt and pepper.
- Pre-heat a heavy bottomed pan over medium-high heat. When the pan is hot, add the oil and then the steaks. Cook for approximately two and one half minutes per side (for a total of 5 minutes) for rare to medium rare (depending on the temperature of the steaks and temperature of the pan).
- Remove the steaks from the pan and let them rest.
- Remove the pan from the heat temporarily and immediately add the beef base and then deglaze with the Merlot.
- Return the pan to the heat and stir in the whipping cream and sugar.
- Boil the sauce, stirring constantly until syrupy – checking for consistency by occasionally removing the pan from the heat to let the boiling subside.
- Pour the sauce immediately over the steaks and serve. If you are not pouring the sauce immediately over the steaks, then transfer the finished sauce to a small serving dish as the residual heat from the pan will continue to evaporate the sauce into an unusable paste.
**Chef Dez note on this recipe**
“deglaze” means to remove the browned bits (fond) in a hot pan by adding a liquid. This lifts the fond off of the pan and it becomes part of the sauce/finished dish.
All ingredients, except the wine, are available at Lepp Farm Market!
Recipe created by Chef Dez