Steak with red wine and shallot sauce
Votes: 6
Time: 43 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
New York strip steak (or striploin) is grilled for a maximum of 5 minutes per side to delight you with its tenderness, juiciness, and rich beef flavor, which is imparted by a thin strip of fat. Therefore, place the steak in the pan with the fat first, and once the fat has rendered, cook the entire steak. While the steak is resting after cooking, prepare a delicious sauce in the same pan using shallots and reduced red wine, thickening it with butter. The remaining bits of grilled meat will infuse the sauce with their piquant flavor, and the sauce, in turn, will give the meat on the plate an exquisite restaurant-like taste.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 New York steak weighing 0.5 kg (approximately 2.5 cm thick)
- 1 large shallot, chopped
- 3/4 cup boxed red wine
- 2-3 tbsp cold butter, diced
We recommend
Cooking the dish according to the recipe:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large, heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place it upright on a strip of fat in the skillet and hold it with tongs until the fat begins to render, about 2 minutes.
- Add the steak and cook until golden brown on one side, 4-5 minutes. Then flip and cook the other side until a thermometer inserted into the thickest part of the meat registers 120°F (49°C) for medium-rare, another 3-4 minutes. Transfer to a cutting board and let the meat rest for 10 minutes. Leave the rendered fat in the pan.
- Add the shallots to the skillet and cook over medium heat until golden brown, about 2 minutes. Stir in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the liquid has reduced by half and becomes a light syrup, about 7 minutes; remove from heat. Whisk in the butter, one piece at a time, to create a glossy sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slice the steak against the grain and serve with the sauce.
Categories:
recipe / Dinner / Main courses / Meat / / Food Network - recipes
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