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New York Strip Steaks with Merlot Reduction


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2 – Lepp New York Strip Steaks, approx 12oz each

Salt & pepper (or the Cote d’Azur Salt & Pepper Rub)

12 teaspoons grapeseed 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.


“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.