New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (2024)

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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This New York Strip Steak is a favorite for any time of year! Steak is up there with the most romantic meals you can make at home, and you can’t go wrong with this recipe. It’s super easy and can be paired with any side dish. This steak is so tender, and the balsamic is just delicious!

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (2)

Table of Contents

Why We Love This New York Strip Steak Recipe

This New York strip steak recipe is so easy, and it’s one of my favorites! We start by marinating the steak to infuse it with flavor. Then, we pan-sear it to add a nice brown crust and briefly cook it in the oven. We finish it off with a delicious, sweet, and tangy red wine balsamic reduction!

Variations on New York Strip

I really love the simplicity of this strip steak recipe, but you could get more complex with your marinade, adding in different herbs and spices to suit your tastes. Thyme goes great with steak, as does Italian seasoning!

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (3)

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (4)

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How to Store and Reheat

Store leftover New York strip steak in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until theinternal temperatureof your steak reaches 120°F, or in the microwave on 50% power until warmed through.

How to Freeze

Freeze New York strip steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

This seared New York strip steak recipe is perfect to serve with all of your favorite sides. It works great with roasted veggies and baked potatoes for a nice dinner or served with fries and an Olive Garden salad or balsamic roasted tomatoes for a more casual meal.

Is NY strip steak tender or tough?

New York strip steak is tender, lean, and juicy!

What does it mean to “sear” steak?

In this recipe, we start by pan-searing the steak before cooking it in the oven. Searing means to briefly cook at a high temperature in order to get a brown crust on the surface of the meat. This adds texture and flavor!

What kind of pan should I use to sear steak?

I love using a cast iron skillet for pan-searing meat. It holds heat evenly, and helps to give steak that perfect crisp brown crust.

What is balsamic reduction?

This requires simmering balsamic vinegar (here mixed with red wine) until it reduces in volume. This concentrates the flavor, so it will be extra delicious when drizzled over the steak.

How do you make strip steak tender?

New York strip steak is already a very tender cut of beef, so you’re starting on a good note! But the trick to keeping steaks really juicy and tender is to cook as briefly as possible, otherwise, they’ll start to toughen up. So pan-sear, and then just a few minutes in the oven, and let it rest. It will be just perfect as long as you don’t overcook.

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (5)

More Steak Recipes To Try

  • How to Cook Steak in the Oven (with video)
  • Skillet Steak with Peppercorns and Brandy Cream Sauce
  • Garlic Butter Steak and Potatoes
  • Skillet Steak Fajita Nachos
  • Steak and Eggs Breakfast tacos
  • Easy Restaurant Steak with Cilantro Butter
  • Grilled Flank Steak Recipe

Recipe

New York Strip Steak with Red Wine Balsamic Reduction

4.84 from 6 votes

Author: Becky Hardin

Prep: 40 minutes minutes

Cook: 20 minutes minutes

Total: 1 hour hour

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (6)

Put a perfect sear on this New York Strip Steak and serve it with a delicious red wine balsamic reduction for a classy yet simple dinner.

Step-by-step photos can be seen below the recipe card.

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (7)

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Ingredients

  • 4 (10-ounce) New York Strip Steaks about 1-1½ inches thick
  • 2 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 2 teaspoons coarse sea salt
  • 1 tablespoon chopped fresh rosemary
  • 1 cup red wine
  • ½ cup balsamic vinegar
  • 2 tablespoons dark brown sugar

Recommended Equipment

Instructions

  • Preheat oven to 450°F.

  • Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary.

    2 tablespoons olive oil, 2 cloves garlic, 2 teaspoons coarse sea salt, 1 tablespoon chopped fresh rosemary, 4 (10-ounce) New York Strip Steaks

    New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (8)

  • Place the steaks in a ziplock bag and allow to marinate for at least 30 minutes.

    New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (9)

  • While the steaks marinate, make the balsamic reduction: In a small saucepan, combine the wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup.

    1 cup red wine, ½ cup balsamic vinegar, 2 tablespoons dark brown sugar

    New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (10)

  • When you're ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.

  • Sear each side for 1½ minutes. When each side has been seared, place pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with Red Wine Balsamic Reduction.

    New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (11)

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

  • Marinate your steaks for at least 30 minutes so the flavors infuse the steak. You can also do this overnight or a few hours in advance if you need to.
  • Bring your steaks out of the fridge 10-15 minutes before cooking to avoid the meat turning tough (cold steaks on a high heat will shrink and tighten up).
  • Make sure to let your steaks rest after cooking so they’re juicy and tender.
  • You can easily switch up the flavors by using different herbs and spices in the marinade.
  • Serve with your favorite sides.

Storage:Store New York strip steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Information

Calories: 800kcal (40%) Carbohydrates: 13g (4%) Protein: 59g (118%) Fat: 50g (77%) Saturated Fat: 18g (113%) Polyunsaturated Fat: 2g Monounsaturated Fat: 23g Cholesterol: 227mg (76%) Sodium: 1320mg (57%) Potassium: 941mg (27%) Fiber: 0.1g Sugar: 11g (12%) Vitamin A: 15IU Vitamin C: 1mg (1%) Calcium: 84mg (8%) Iron: 5mg (28%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (12)

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (13)

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How to Make New York Strip Steak Step by Step

Season the Steaks: Preheat your oven to 450°F. Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each 10-ounce steak. Top with 2 cloves of minced garlic, 2 teaspoons of coarse sea salt, and 1 tablespoon of chopped fresh rosemary.

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (14)

Marinate the Steaks: Place the steaks in a ziplock bag and allow to marinate for at least 30 minutes.

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (15)

Make the Reduction: While the steaks marinate, make the balsamic reduction: In a small saucepan, combine 1 cup of red wine, ½ cup of balsamic vinegar, and 2 tablespoons of dark brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup.

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (16)

Sear the Steaks: When you’re ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately. Sear each side for 1½ minutes. When each side has been seared, place pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with Red Wine Balsamic Reduction.

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (17)

New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (18)

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New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (2024)

FAQs

What wine goes best with New York strip steak? ›

NY Strip – Cabernet Sauvignon, Champagne

Champagne is the best pairing here because its acidic qualities are similar to that of a red wine. The classic pairing for the NY Strip is Cabernet Sauvignon since its fruit tones work well with the bold flavor of the strip.

What makes NY strip steak tender? ›

The New York strip steak is a tender, flavorful cut of beef that comes from the short loin, which is located on the back of the animal. It comes from a muscle that does little work, making the meat tender, which is why it's one of the most popular steaks in America.

How long do you cook a strip steak for? ›

How to Grill Strip Steak (medium-rare recommended): Grill for 9–12 minutes for a 1-inch steak, and 12–14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

What is the best sweet wine for steak? ›

Best Wine To Pair With Steak

A Zinfandel is great if you want sweet red and black fruit flavors, like boysenberry, plum, and cranberry. It offers a full-bodied mouthfeel, higher wine alcohol content, and medium tannin levels. The sweet consistency of this wine balances your palate between each bite.

What red wine is best for strip steak? ›

One of the most popular cuts of steaks, the striploin (also known as a New York striploin or strip steak) is leaner than a ribeye with a robust meatiness. Again, you want a wine that can match the intensity of the steak, such as a fuller-bodied Cabernet Sauvignon or Shiraz/Syrah.

What is the fastest way to tenderize a New York strip steak? ›

Tenderizing The Steaks

The first method, and arguably the fastest, is using a fork. Just go over the entire steak, puncturing holes all over. Then flip and repeat.

Should I marinate NY strip steak? ›

It's optional. A NY strip has it's own flavour. It doesn't need any thing more than a bit of salt and pepper on the table, and hot sauce, if you like. If you enjoy a marinade, go for it!

What is the difference between strip steak and New York strip? ›

The strip steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip… but most people call it New York Strip. So why did “New York” stick? Simple: that's where it all began – the great steakhouses of New York City.

How to pan fry a New York strip steak? ›

Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.

How long to cook a New York strip on a pan? ›

How do you pan fry strip steak? After salting and resting the steak at room temperature, sear strip steak in a preheated skillet with oil for 2-3 minutes on each side. If it needs more time to come to the right temperature, turn the heat to low and continue cooking for another 5-8 minutes.

What is the best method to tenderize steak? ›

Marinate with Acid

One of the best meat tenderizer methods is to marinate the meat. Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat.

Why is my New York Strip chewy? ›

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Does red or white wine pair better with steak? ›

And white wine can also be delicious – but it's not a perfect pair for steak. Red wine is what you should choose to go with a steak. It's easy to remember – red meat gets red wine. Beef is typically accompanied by a red – while a “white” meat like chicken or fish is best served with a white.

What white wine goes with New York strip? ›

Riesling. Fatty meats, such as prime rib, filet mignon, porterhouse steak, skirt steak, New York strip, T-bone steak, and ribeye steak, work exceptionally well with dry, rich, nutty German Rieslings. The intensity and complexity of this white wine can handle the texture and flavors of red meat.

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