New York Strip Steak with Red Wine Balsamic Reduction
2 Ranchly New York Strip Steaks
½ tsp avocado oil
1 Shallot, chopped
1 tbsp whole black peppercorns
1 small bunch thyme
1 cup red wine
3 tbsp balsamic vinegar
Pre-heat oven to 325 degrees. Season steak liberally with salt and pepper. Heat cast iron pan over medium high heat. Add oil. Sear steak on all sides for 1 minute each. Put pan in oven and cook for 6 minutes for medium rare. Take pan out of oven and let meat rest. While the steak is cooking, heat small sauce pan over medium high heat. Add oil. Add shallot thyme and peppercorns to pan. Stir for 1 minute. Add red wine. Reduce by half. Strain sauce and add back to pan. Add balsamic vinegar and reduce to desired thickness. (The longer this sauce is reduced the thicker it will get.).
This steak goes with anything. We love rosemary roasted potatoes or haricot verts! Tell us what you served it with!