Seared New York Strip with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A 14 oz New York Strip steak pan-seared to perfection and finished with a rich, velvety red wine reduction sauce. This american-inspired beef ready in about 25 minutes pairs New York Strip steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: Take the 14 oz New York Strip steak out of the fridge and pat dry. Season both sides with 1 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the steak and sear for 4-5 minutes without moving it, until a brown crust forms.
  3. Step 3: Flip the steak and cook for another 3-4 minutes for medium rare, or cook longer to desired doneness. Remove steak and tent with foil to rest.
  4. Step 4: Reduce heat to medium, add 2 tbsp finely chopped shallots to the same skillet and sauté for 1-2 minutes until softened and fragrant.
  5. Step 5: Pour in 1/2 cup dry red wine and 1/2 cup beef broth, scraping up browned bits from the pan. Simmer until reduced by half, about 5 minutes.
  6. Step 6: Whisk in 1 tbsp unsalted butter to finish the sauce, then pour over the sliced steak to serve.

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Frequently asked questions

How long does Seared New York Strip with Red Wine Reduction take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared New York Strip with Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep new york strip steak from drying out.

Can I substitute ingredients in Seared New York Strip with Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared New York Strip with Red Wine Reduction for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seared New York Strip with Red Wine Reduction?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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