12-oz Ny Strip Recipe

Prepare the Steak

Take the NY Strip steak out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat your grill or skillet over high heat.

Season the Steak

Season both sides of the steak generously with salt and black pepper.

Sear the Steak

Add olive oil to the hot skillet or grill. Place the steak in the pan and sear for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare, or to your desired doneness.

Rest the Steak

Remove the steak from the pan and let it rest on a cutting board, covered loosely with foil, for about 5-10 minutes.

Make the Sauce

In the same pan, add butter and shallots, sautéing until soft. Pour in the red wine and beef stock, scraping up any brown bits. Bring to a boil and reduce by half.

Finish the Sauce

Add fresh thyme and simmer for a few minutes. Strain the sauce if desired, then adjust seasoning with salt and pepper.

Serve

Slice the rested steak against the grain and serve with the marchand de vin sauce drizzled over the top. Garnish with chopped parsley.