Roasted New York Strip Steak With Port Wine Mustard Sauce
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F and place a rack in the middle
2
Generously season the New York strip all over with salt and pepper
3
Heat a heavy metal roasting pan on the stove over high heat
4
Add a film of olive oil
5
When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides
6
Sear without disturbing until the meat is evenly browned, about 5 minutes per side
7
With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes
8
Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes
9
For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat
10
Put the pan on the stove over medium-high heat
11
Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits
12
With a whisk, stir in the cream
13
Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts
14
Continue cooking until the sauce is thick enough to coat the back of a spoon
15
Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste
16
Transfer the sauce to a small saucepan to keep it warm
17
Uncover the New York strip and transfer it to a cutting board
18
Pour any juices that have collected on the platter into the sauce, stirring it in
19
With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter
20
Ladle a little sauce over the meat and pass the rest alongside