Savory Pan-Seared New York Strip Steaks with Herb Reduction
Indulge in an exquisite dinner experience with these perfectly pan-seared New York strip steaks. In just about 30 minutes, you can create a delicious meal that includes tender, juicy steaks complemented by a rich herb-infused sauce. Serve alongside garlicky potatoes and a fresh salad for a delightful combination of flavors that are sure to impress. This recipe is not only simple but is also perfect for a weeknight dinner or a special occasion.
N/A
Servings
300
Calories
9
Ingredients
Ingredients
New York strip steaks
24 ounces (Trimmed and ready to cook)
Vegetable oil
2 tablespoons (For coating the steaks)
Salt
1/2 teaspoon (For seasoning)
Black pepper
1/4 teaspoon (For seasoning)
All-purpose flour
2 tablespoons (For thickening sauce)
Beef broth
1 cup (Liquid base for sauce)
Shallots
4 (Thinly sliced)
Dried basil
1 teaspoon (For flavoring the sauce)
Dried thyme
1 teaspoon (For flavoring the sauce)
Instructions
1
Begin by coating the New York strip steaks evenly with vegetable oil. For best results, place the steaks in a resealable plastic bag, add the oil, and shake to ensure even coverage.
2
Season both sides of the steaks generously with salt and pepper, letting the flavors penetrate the meat for a few minutes.
3
Preheat a large skillet over medium-high heat until hot. Carefully place the seasoned steaks in the skillet, searing them for 3 minutes on one side without moving them.
4
Flip the steaks and sear the other side for an additional 3 minutes to develop a nice crust.
5
Reduce the heat to medium and continue cooking the steaks until they reach your desired level of doneness; for medium, aim for about 5 minutes on each side.
6
Once cooked to your liking, transfer the steaks to a serving platter and cover with foil to keep warm.
7
In the same skillet, add the flour to the drippings left in the pan, stirring well to incorporate.
8
Gradually whisk in the beef broth, continuing to stir until the mixture thickens slightly, approximately 3 minutes.
9
Add the sliced shallots, dried basil, and dried thyme to the sauce. Cook for another 2-3 minutes until the shallots are tender.
10
Finally, drizzle the fragrant herb sauce over the warm steaks and serve immediately with garlicky potatoes and a fresh salad.
Nutrition Information
21g
Fat
7.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is New York strip steaks.
How many ounces of steak are needed?
You need 24 ounces of New York strip steaks.
How long does it take to prepare this meal?
This recipe takes approximately 30 minutes to prepare.
What type of oil is used for coating the steaks?
The recipe calls for 2 tablespoons of vegetable oil.
What is the best way to coat the steaks evenly with oil?
Place the steaks in a resealable plastic bag, add the oil, and shake to ensure even coverage.
What seasonings are used for the steaks?
The steaks are seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
How long should I sear the first side of the steak?
Sear the first side for 3 minutes without moving the meat.
How long should I sear the second side?
Flip the steaks and sear the other side for an additional 3 minutes to develop a crust.
What is the total cooking time for a medium level of doneness?
After searing, reduce the heat and cook for about 5 minutes on each side for medium doneness.
What should I do with the steaks once they are finished cooking?
Transfer the steaks to a serving platter and cover them with foil to keep them warm.
How is the herb reduction sauce thickened?
The sauce is thickened by adding 2 tablespoons of all-purpose flour to the pan drippings.
What liquid is used for the base of the sauce?
1 cup of beef broth is used as the liquid base for the sauce.
How long does it take for the sauce to thicken?
The mixture should be whisked for approximately 3 minutes until it thickens slightly.
What aromatics are added to the herb sauce?
4 thinly sliced shallots are added to the sauce.
Which dried herbs are used in the reduction?
The recipe uses 1 teaspoon of dried basil and 1 teaspoon of dried thyme.
How long should the shallots cook in the sauce?
Cook the shallots for 2-3 minutes until they are tender.
What are the recommended side dishes for this steak?
This steak is best served with garlicky potatoes and a fresh salad.
How many calories are in a serving?
There are 300 calories per serving.
What is the protein content per serving?
Each serving contains 20g of protein.
How much fat is in this recipe?
The recipe contains 21g of fat per serving.
How many carbohydrates are in this dish?
There are 7.5g of carbohydrates per serving.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be simple and quick, taking only 30 minutes.
What heat setting should be used for searing?
The skillet should be preheated over medium-high heat.
Should the heat be adjusted during the cooking process?
Yes, reduce the heat to medium after the initial searing of both sides.
What should be done with the pan drippings?
The drippings are kept in the pan and mixed with flour to start the sauce.
How many ingredients are required for this recipe?
There are 9 ingredients in total.
How should the shallots be prepared?
The shallots should be thinly sliced.
Can this recipe be used for special occasions?
Yes, it is described as perfect for both weeknight dinners and special occasions.
What is the texture of the steaks?
The steaks are described as tender and juicy with a nice crust.
How is the sauce applied to the dish?
The fragrant herb sauce should be drizzled over the warm steaks immediately before serving.