This New York Strip Steak with Balsamic Reduction is a delicious recipe for juicy, tender steak! It’s a fancy steak dinner that’s super easy to make!
For another amazing grilled steak recipe, try my Grilled Flank Steak with Avocado Chimichurri!
New York Strip Steak Recipe
Ok, so originally I had planned on this romantic post talking about Valentines Day and how to “woo” your sweetie with a big chunk of tender steak smothered with a sweet Balsamic Reduction.
In order to do that I needed to “woo” my sweetie, so I had a story to tell ya’ll.
Well, lets just say the “wooing” didn’t happen how I thought it would.
Have you ever heard of Sugar Ants? Well, let me tell you. You never, ever want to encounter them! They are beasts to kill and show up every where. They are masters at hiding and I swear reproduce like crazy. Apparently they are all over the place in Texas, and we have had the bug killer people over to the house twice in the past 4 months trying to get rid of these things. They are officially out of the house but showed up in a place that I was not expecting!
The GRILL!!!
I opened the grill getting ready to sear these beautiful New Year Strip Steaks I had and saw a whole colony of Sugar Ants! Grrr… The first thought I had was, burn them away. So I turned on the grill… yup… no go. They got even more mad for me disrupting their home and dispersed like crazy all over the grill. So annoyed.. have to call the bug guys out for a third time. *sigh*
So, Plan A for grilling the steaks got shut down due to ant infestation. Which led me to Plan B, grill pan on the stove inside. Not as tasty, but just as pretty. 🙂 The key to using a grill pan is to make it searing hot before you put the steaks on. So, I got my grill pan screaming hot, placed my steaks on and within 2 minutes the house was completely filled with smoke! Literally had to open all the windows AND doors to air the house out.
All that to say, my suppose to be “romantic” dinner turned into ant infestation with a side smoke filled house. 🙁
So are you ready for a recipe…. haha…
I hope I didn’t turn you off to food with my crazy story because you definitely don’t want to miss out on this recipe. Not only is this New York Strip Steak super easy to make with just seasonings of Salt & Pepper but it is then drizzled with a sweet and thick homemade Balsamic Reduction! Yeah, delicious. Plus, it Gluten-free and Paleo! Winner winner chicken dinner, or in this case… steak dinner. You need to make it and wow your special someone!
How to Make The Best Grilled Strip Steak
To get started, make the Balsamic Reduction following these simple instructions. {click Here} Place in refrigerator and let set.
Next, remove 2 NY Strip Steaks from the refrigerator and let sit for 5-10 minutes to take the chill off. Next, season both sides of the steak with 1/2 teaspoon of olive oil, salt, & pepper.
Get grill ready to medium high heat. Grill each side for 3-5 minutes, for medium rare.
Remove from grill and let sit for 2-3 minutes to let juices set then serve with a drizzle of Balsamic Reduction.
This dish would be great served with Wild Mushroom Risotto.
New York Strip Steak with Balsamic Reduction
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Description
This New York Strip Steak with Balsamic Reduction is a delicious recipe for juicy, tender steak! It’s a fancy steak dinner that’s super easy to make!
Ingredients
- 2 or 3 New York Strip Steaks (1 1/2 inch thick)
- 2 teaspoons of avocado oil
- 3 tablespoons unsalted butter
- 5–6 sprigs of thyme
- 4 garlic cloves
- salt & pepper
- 1/4 cup of Balsamic Reduction
Instructions
- Take steak out of refrigerator and allow to come to room temperature for at least 30 minutes.
- Generously season both sides of the steak with salt and pepper.
- Heat a large 10″ cast iron skillet to high heat.
- Once HOT add avocado oil to the pan along with new york strip steaks.
- Sear for 4 minutes, until you have nice browning.
- Flip and sear another 4 minutes on the other side.
- Reduce heat to medium low. Add butter, garlic and thyme to the pan.
- Using a hot pan, tilt the pan towards you so the butter pools. Using a spoon baste the top of the steaks with the butter mixture for 1 and a half minutes.
- The steaks should have internal temperature of 125°F. (this will be medium rare) If you like it more well done, cook it an additional minute for each temperature (1 minute for medium, 2 minutes for medium well, 3 minutes for well done)
- Let steaks rest for 5 minutes.
- Slice against the grain and drizzle balsamic reduction over top.
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