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Grilled New York Strip Steaks with Cabernet Reduction Sauce

I love steak. It's so simple, yet it is so good. I like it smeared with crushed garlic. I like it Au Poivre (with cracked black pepper pressed into the meat). I like it Tuscan style (with olive oil and a squeeze of lemon). I like it with a dollop of butter melted on top. I don't like it with blue cheese. Here's an almost foolproof method of cooking a steak, and a wonderful sauce to go on top.


  • 4 Eight Oz. New York Steaks (also called NY Strip)
  • Salt and Pepper to taste
For Cabernet Reduction Sauce:
  • 1 tablespoon Peanut or Canola oil
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 2/3 bottle dry red wine(full bodied)
  • 1 qt Beef stock
  • 2 bay leaves dried
  • 1 sprig fresh rosemary (2-3 inches)
  • 3 tablespoons Dijon style mustard
  • 3 tablespoons Worcestershire sauce

Directions for the Steak

  1. Sprinkle steaks with salt and pepper to taste.
  2. Grill over a two level fire, searing the outside of the steak for two minutes on side one. If you are using a gas grill, do this over high heat with the cover closed. Indoors, pre-heat a cast iron skillet for 10 minutes over medium heat. Raise the heat to high for the searing.
  3. Repeat for side two.
  4. Use indirect heat on the grill for an additional 2 minutes on side one. Repeat for side two.If you are using a gas grill, do this over low heat with the cover closed. Indoors do the same, with the stove turned to very low.
  5. Let steaks stand, covered, for 5 minutes.
  6. Drizzle with Cab Reduction Sauce

Directions for the Sauce

  1. In sauce pan, sauté shallots and garlic in oil until fragrant.
  2. Add bay leaf, rosemary, wine and reduce liquid by 1/3.
  3. Add beef stock and reduce again by 1/3.
  4. Add other ingredients and remove from heat.
  5. Strain sauce into cheesecloth and adjust with salt and pepper.
  6. Serve over grilled New York Steaks.

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