3. Seared NY Strip with Balsamic Vinegar Reduction
Looking to make a romantic meal at home? Seared NY strip is your top choice recipe. However, there’s more to making a steak than throwing it on the skillet. It’s an art form that few people know how to do correctly. Try this recipe for a balsamic reduction that adds extra flavor and aroma to the meat.
INGREDIENTS
4-NY strip, grass-fed steaks, minimum 1-1/5-inches thick without the bone.
½-cup balsamic vinegar.
1-cup red wine.
2-tablespoons coconut oil, divided
2-tablespoons brown sugar.
2-cloves minced garlic.
1-tablespoon chopped rosemary.
2-teaspoons crushed Himalayan pink salt.
METHOD
Preheat the oven to 450F. Season the NY strips with the salt and set aside to rest. Take a small saucepan and add the balsamic and red wine. Set the pan over medium-high heat and reduce the liquid to less than half of the original volume, it will get sticky and thick.
While the sauce reduces, cook the steaks on a sizzling skillet. Remember to sear each side and then toss it over for 4-minutes on each to get the desired result. It’s important to let the steaks rest for at least 15-minutes before serving with the balsamic reduction.