Jul 14 2026
Restaurants›Cinghiale›Pan Roasted Ny Strip Steak Recipe

Pan Roasted Ny Strip Steak Recipe

Inspired by Cinghiale
Time1h
Serves2

olive oil crushed potatoes, local rainbow carrots Italian eggplant, yellow squash, red wine reduction

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Ingredients

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Steak

Crushed Potatoes

Vegetables

Red Wine Reduction

Method

Steak Preparation

  1. 1

    Season the Steak

    Generously season both sides of the NY Strip Steak with salt and black pepper.

  2. 2

    Sear the Steak

    In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare. Adjust time for desired doneness.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Crushed Potatoes

  1. 4

    Boil the Potatoes

    In a pot, cover the Yukon Gold potatoes with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 5

    Crush the Potatoes

    Drain the potatoes and return them to the pot. Add crushed garlic, 3 tablespoons of olive oil, salt, and black pepper. Use a potato masher to gently crush the potatoes, mixing all ingredients together.

  3. 6

    Garnish

    Stir in fresh parsley before serving.

Vegetable Preparation

  1. 7

    Prepare the Vegetables

    Wash and cut the rainbow carrots, Italian eggplant, and yellow squash into bite-sized pieces.

  2. 8

    Sauté the Vegetables

    In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the vegetables, season with salt and black pepper, and sauté for about 8-10 minutes until tender.

Red Wine Reduction

  1. 9

    Sauté Shallots

    In the same skillet used for the steak, add the minced shallots and sauté for 2-3 minutes until softened.

  2. 10

    Add Wine and Reduce

    Pour in 1 cup of red wine, scraping up any browned bits from the skillet. Bring to a boil and reduce heat, simmering until reduced by half, about 10-15 minutes.

  3. 11

    Finish the Sauce

    Remove from heat and whisk in 2 tablespoons of butter, adding salt and pepper to taste.

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