Seared NY Strip Steak with Red Wine Balsamic Reduction


  • 4 Meyer Natural Angus New York Strip (about 1 to 11/2 inch thick)
  • 1 cup Red wine
  • 1/2 cup Balsamic vinegar
  • 2 tbsps Dark brown sugar
  • 2 tbsps Olive oil (divided)
  • 2 cloves Garlic (minced)
  • 1 tbsp Fresh rosemary (chopped)
  • 2 tsps Coarse sea salt


1. Preheat oven to 450 degrees Fahrenheit.


2. In a small saucepan, combine wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium high heat until boiling, then reduce to a simmer. Continue cooking until sauce is reduced by about half. It will become thicker and more like a syrup.


3. Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary. Place steaks in a Ziplock bag and allow to marinate for at least 30 minutes.

4. 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.

5. Sear each side for 1 1/2 minutes. When each side has been seared, place pan in the oven for approximately 4-5 minutes. If you prefer your steak rarer, 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.