Grilled Steaks with Red Wine Sauce
Grill up these classic New York strip steaks and enjoy each tender, juicy bite smothered in flavorful red wine sauce.
Bite Me Bit
"The only time to eat diet food is while you're waiting for the steak to cook."
Red Wine Sauce
1 tbsp butter
1 tbsp olive oil
1/4 cup diced white onion
1/4 cup peeled and chopped carrots
1/4 cup chopped celery
1 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1 cup dry red wine
3 1/2 cups beef broth
1 tbsp tomato paste
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 (10-12oz) prime New York strip steaks, 1 1/2-inches thick
2 tbsp olive oil
2 tsp kosher salt
2 tsp freshly ground black pepper
1) For the sauce, in a large skillet, melt butter and heat oil over medium heat. Add onion, carrots, celery, thyme and 1/2 tsp pepper. Stir and sauté for 5 minutes until vegetables are tender but not browned. Add the red wine, cooking for 5 minutes. Increase heat to medium-high, add beef broth and tomato paste, stirring occasionally, allowing the sauce to further reduce for 25 minutes or until reduced to 1 cup. Season with 1/2 tsp salt and 1/4 tsp pepper. Set aside until steaks are prepared.
2) For the steaks, remove them from the refrigerator 30 minutes before cooking to bring to room temperature.
3) Preheat grill to high heat. Just prior to grilling, season steaks on both sides with olive oil, salt and pepper. Place on the hottest part of the grill to sear the outside and seal in the juices. Turn the steaks after 5 minutes and continue to cook another 5 minutes for a pink, medium center. Remove from grill and allow meat to rest for 5 minutes before slicing. Steaks will cook a few degrees more while resting. If you’re unsure if steak is done, use a meat thermometer:110°F (rare), 120°F (medium-rare), 125°F (medium), 130°F (medium-well), 140°F (well-done).