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
- Sprinkle steaks with salt and pepper to taste.
- 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.
- Repeat for side two.
- 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.
- Let steaks stand, covered, for 5 minutes.
- Drizzle with Cab Reduction Sauce
Directions for the Sauce
- In sauce pan, sauté shallots and garlic in oil until fragrant.
- Add bay leaf, rosemary, wine and reduce liquid by 1/3.
- Add beef stock and reduce again by 1/3.
- Add other ingredients and remove from heat.
- Strain sauce into cheesecloth and adjust with salt and pepper.
- Serve over grilled New York Steaks.
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