seared new york with a port wine reduction

who doesn't like a good steak and a delicious sauce that coats it; but who is willing to pay big bucks at a restaurant to enjoy it? new york steak is one of my favorite steaks and it's fairly simple to cook and serve. using the same pan you can easily make a port wine reduction to serve alongside the steak. 

what you'll need:

12 oz new york strip steak

salt

fresh cracked pepper

butter - 3 tablespoon

blended oil -  tablespoon

chopped onion - 1/4 of the onion

mustard - 2 teaspoon

port wine - 1/2 cup

beef stock - 1/2 cup

i like to take my steak out 10 minutes before i start to cook it. it allows the steak to come to room temperate and gives it more of an accurate cooking temp. start heating a sturdy saute pan on high heat. turn on the oven to 375 degrees. season the steak generously with salt and fresh cracked pepper. drop a tablespoon of the butter and oil into the hot pan, carefully place the steak in it. to capture a nice crust DO NOT touch the steak. using the hot butter/oil carefully baste the top of the steak. keep doing this for about 3-4 minutes. flip the steak and throw the entire pan into the oven. cook the steak for about 7-9 minutes, depending on the thickness of the steak. you should get a proper medium rare to medium. 

 

take the pan out of the oven after the steak is cooked. transfer the new york to a resting plate and cover lightly with foil. using the same pan remove most of the grease leaving about 1 teaspoon behind. throw in the onions and saute until soft. then add the mustard and stir. BE CAREFUL not to burn the mustard. deglaze with the port wine and reduce to au sec (almost dry). next add beef stock and reduce to demi sec (half dry). turn off the heat and strain the sauce into another pan to remove the onions. finally stir in the butter 1 tablespoon at a time. this gives the sauce a nice shine and rich flavor. season with salt and pepper. slice the new york against the grain and serve over your favorite vegetables, mashed potatoes, and spoon the sauce over steak or by its side. enjoy