New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (2024)

FAQs

What red wine goes with New York strip steak? ›

NY Strip – Cabernet Sauvignon, Champagne

Champagne is the best pairing here because its acidic qualities are similar to that of a red wine. The classic pairing for the NY Strip is Cabernet Sauvignon since its fruit tones work well with the bold flavor of the strip.

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Strip steaks are cut from the short loin, a muscle situated near the top of the cow, under the spine and protected by the rib cage. Because it's not a “working muscle,” the short loin stays soft and fairly tender.

The flavor harmony of this pairing works thanks to the balance of the tannin content in red wine with the rich, fatty flavor in red meat. Tannins and the richness of steak are a match made in foodie heaven. The tannins of a red wine cut through the fatty, buttery flavors of savory red meat.

Wines with a heavier tannic profile, like Cabernet Sauvignon or Malbec, are better suited to well marbled cuts such as ribeye and strip steak, while lighter tannins, such as those in Pinot Noir or Syrah, are a more desirable choice with leaner cuts like filet mignon or top sirloin.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Texas Roadhouse Uses Fresh, Never-Frozen Beef

Fresh and never-frozen paints a homey, farm-to-table feel, but they also indicate that you'll receive a more tender and tastier steak on your plate. That's because fresh meat boasts a higher nutrient count and can better show off its original, unadulterated flavor.

Marinating a steak before cooking serves two purposes: It helps tenderize the meat and adds just the right amount of flavor. Some top-quality steaks can go without a marinade, since they're already full of meaty flavor and, with the right prep, end up juicy and tender without any help from a marinade.

The New York strip's balance of flavor and lean meat justifies its slightly more budget-friendly status, while the ribeye offers exceptional tenderness and marbling, contributing to its more coveted status and thus higher price tag.

How long to cook 1 inch New York strip? ›

For the perfect medium-rare Bone-In Strip Steak, grill for 10–13 minutes for a 1-inch steak, and 13–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.

Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Finish grilling the steaks to your preferred doneness. Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.

We recommend reverse searing strip steak to medium-rare by preheating the oven to 225 degrees and cooking for 20 minutes. Temp the steak with a thermometer and, if needed, place back in the oven for a few more minutes until it reaches 125°F-130°F. Then, sear in a hot skillet with oil for 2-3 minutes on each side.

Both Merlot and Cabernet Sauvignon can be excellent choices for steak pairings. Merlot, with its medium body and soft tannins, is ideal for leaner cuts like flank steak. Cabernet Sauvignon, on the other hand, with its full body and firm tannins, pairs well with fattier, more flavorful cuts like ribeye or porterhouse.

Rioja Is the Best Wine Pairing with Steak

Rioja is made in the northern region of Rioja, Spain, and is a blend of a few different kinds of red grapes — it's mostly Tempranillo mixed with some Garnacha (aka Grenache) and often a couple of other common Spanish red grapes varietals.

Porterhouse and T-bone steaks are large steaks with a strip steak on one side and a filet mignon on the other. These cuts pair perfectly with big, bold red wines such as Cabernet Sauvignon or Syrah. They also pair well with Aglianico and Nebbiolo. The tannins in these wines will help to balance the steak's rich flavor.