Tuesday, March 2, 2010

Pan Seared New York Strip with Red Wine Sauce

This is a regular cut New York Strip that I pan seared in a HOT HOT pan for about 30 seconds on each side to give it that nice carmelized look on each side, then I broiled in the oven for about 2.5-3 minutes per side to come out to a nice medium rare! MMM that was good. I used my chefs seasoning that has about 9-10 different seasons in it, plus I added some thyme for extra flavor. The sauce that I made for it is a pretty basic red wine sauce. I used that pan that I seared the meat in to sautee about 1 tbsp of chopped garlic and 1 tbsp chopped shallots in then deglazed the pan with about 3/4 a cup of red wine, let that reduce to the au sec stage and then add 1 can beef broth, let this reduce by about 1/2 to 3/4 until it just begins to become thicker and syrupy. If you need to at this point add a bit of cornstarch slurry to thicken to a consistency that meets your needs. The real tasty part to this sauce is when the steaks are done there is going to be some wonderful juices left in the pan that they were placed on to broil, poor all of those juices into the sauce to flavor! Salt and pepper to taste and then you got yourself a proffesional sauce! Oh yea baby! lol.

A steak like this, I think, always needs some kind of potato, because I am in essence a steak and potatoes kind of guy, but a nice herbed polenta, or maybe even a nice thick pasta would go well with this steak. The green beans were blanched in salted boiling water for about 3 minutes, then shocked (which means covering in ice water until cool) then sauteed in butter, salt and pepper until cooked through, this leaves them nice and crisp and green for that nice proffesional look! Remember some kind of height and color is good for your plating design! Garnish with some herb stems or even shopped herbs and your sauce and you have yourself a great dish!

Until next time remember to have fun cooking and make it your own!!

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