New York Strip Steak With Red Wine Sauce

New York Strip Steak With Red Wine Sauce


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Red wine sauce and steak go together like macaroni and cheese. The subtle undertones of the Dijon give this sauce the kick it needs. It’s the perfect sauce to complement this juicy New York strip.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 11 oz. New York strip steaks
  • ¾ C. Cabernet Sauvignon
  • ½ C. beef stock
  • 1 Tbs. Dijon mustard, heaping
  • 3 Tbs. vegetable oil
  • 3 Tbs. butter, diced
  • Coarse salt and fresh cracked pepper to taste

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Have the oven heated to 250 degrees. Let the steaks come to room temperature and pat them dry. Heat a skillet on medium-high and use the oil to coat the pan. Season the steaks with salt and pepper. Cook them about 5 minutes on each side, starting with fat side down. Place the steaks on a baking sheet inside of foil, pinching it up to form a tent. In the skillet, pour in the wine and cook it until it’s reduced. Add in the beef stock and cook it until it evaporates. Stir in the butter and mustard. Salt and pepper the wine sauce and stir in the juices from the steak pan. Whisk the sauce together and pour over the steaks to serve.

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