New York Striploin
Posted By: Mitch Bombardier
This is one of the most delicious ways of eating a nice bloody steak. The combination of red wine and balsamic vinegar brings out the flavours of the meat itself. Note that we recommend eating this New York Striploin steak rare to medium rare. The full flavours of the meat are only released when brought to this level, over cooking a steak, i.e. anything more than medium, destroys the flavour.
Steak is great on its own, as well as with various sauces or reductions; we are going to explore my personal favourite, a red wine balsamic reduction, which is fantastic and more importantly, a snap to make.
10-12 oz New York Striploin
Pinch of Salt & Pepper
3/4 cup Red Table Wine.
1/4 cup of Balsamic Vinegar
3-4 tbsp of Butter (salted)
Start cooking your steak, prepare sauce while cooking:
- In heated sauce pan add wine, vinegar and half the butter, 1-2 table spoons, and bring to a boil. Add a pinch of salt and pepper to your liking.
- Add the rest of the butter once boiling, stirring constantly. Let simmer for 5-8 minutes off heat. The final result should be syrupy in consistency.
- Drizzle over steak.Enjoy!