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