14 March 2013

Pan-Seared New York Strip Steaks with Red Wine Pan Sauce - and RMOM Steak Giveaway


Grilled steaks are all well and good, but you can't make a pan sauce if you don't cook the steaks in a pan. And I do love a good pan sauce! This time I had a little leftover Merlot, just enough to make a sauce for two steaks. If you're one of those people who think cooking a steak in a frying pan would just ruin a good piece of meat, stay tuned. I'm going to give you detailed instructions for making a great-tasting skillet steak, something I learned from my mother. 

The steaks came from Rocky Mountain Organic Meats, a company I've come to rely on for meat that is 100% grass-fed, grass-finished and certified organic. No hormones. No antibiotics. No grain. No GMO feed. No irradiation. No feedlots where deadly antibiotic-resistant bacteria thrive. The people at RMOM are passionate about sustainable and organic agriculture and livestock production and dedicated to environmentally friendly agriculture practices, healthy land stewardship and--most important to me--the ethical treatment of animals.

And RMOM is going to ship four of these beautiful steaks to one of my readers! See bottom of the post for giveaway details. This one (in the photo) is cooked medium. How do you like your steaks?

Note: If you haven't read Pure Beef by Lynne Curry, read my review of it.

Pan-Seared New York Strip Steaks with Red Wine Pan Sauce

(Serves 2) 

The Sauce

1/2 cup drinkable dry red wine
1 tablespoon extra virgin olive oil
1 medium shallot, finely minced (about 2 tablespoons)
1 1/2 teaspoons Worcestershire sauce (Lea and Perrins) 
1/8 teaspoon coarsely ground black pepper
1 teaspoon freshly squeezed lemon juice
2 tablespoons cold unsalted butter, cut into 2 pieces

The Steaks


2 teaspoon extra virgin olive oil
2 New York strip steaks, 1 inch thick, about 8 ounces each, room temperature
Salt
Coarsely ground black pepper

1 Start sauce before starting steaks. In fact, I made the base of the sauce a few hours ahead. In small saucepan, bring wine up to a very gentle boil for several minutes, or until reduced by half. In small skillet, heat oil and cook shallot for two minutes. Add shallots to the reduced wine, along with the Worcestershire sauce and pepper. Set aside.

2 Heat heavy-bottomed 12-inch skillet over medium-high heat until very hot, about 3 minutes. Add the oil, not much, just enough to coat the bottom of the pan.

3 Thoroughly dry steaks with paper towels and season both sides with salt and lots of pepper. The oil should be shimmering in the hot pan.

4 Place steaks in the pan, with space between them. Cook over medium-high heat, not moving steaks, until well browned, about 5 minutes. Using tongs, turn steaks; cook 5 minutes. Turn steaks again and reduce heat to medium and continue cooking for 4 minutes for medium (or 2 for medium rare). Turn once more and cook for another 2 minutes. With tongs, turn each steak on its edge and take a minute to cook all around the edge. Transfer steaks to plate, tent with foil, and let rest 5 minutes or so while making the sauce.

5 As soon as steaks are removed, add wine mixture to pan and cook over low heat about 1 minute, scraping up browned bits. Stir in lemon juice and any accumulated juices from platter. Add butter, whisking constantly until melted. Spoon over steaks and serve immediately. 


Photo courtesy of Rocky Mountain Organic Meats

Rocky Mountain Organic Meats Giveaway
 
One winner will receive four 8-ounce New York strip steaks from Rocky Mountain Organic Meats. All US residents who leave a comment (one entry per person) on this post before 11:59 pm Eastern time Wednesday March 20 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday March 21. If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday March 24, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).
 
Note: Please include a valid email address in the body of your comment. 
 
Disclosure: The product for this review and giveaway is being provided by RMOM. All opinions shared are my own.

47 comments:

Peggi said...

Would love to try this meat. Please add me to the drawing. fiveburners*at*aol*dot*com

Jean | Delightful Repast said...

Peggi, I know you'll love it!

Richard Sheppard said...

Mmmmmm, that steak looks so good! I too would love to try the Rocky Mountain Organic Meats along with your recipe, of course! With steak this good, I'd go medium Rare but my wife would go medium. Richard at artstudios (dot) com

Jean | Delightful Repast said...

Thank you, Richard! RMOM also has 12-ounce steaks, but I prefer 8-ounce. I think you'll like my sauce too!

LizB said...

I like my steaks medium, but my husband goes for medium rare steaks!

Amy L said...

That plate looks amazing! The steak and the potato are making my mouth water.
I'd love to win the steaks. My husband would be smiling. Thanks!

bconsbruck said...

Oh my gosh that looks devine. My mouth is already watering. bconsbruck@hotmail.com

Jean | Delightful Repast said...

Liz, you two sound just like us! Thanks for commenting.

Jean | Delightful Repast said...

Amy, thanks so much! Isn't the fan potato cute?

Jean | Delightful Repast said...

Thanks, bconsbruck! Wish it was what I'm having for dinner this evening!

Anonymous said...

Make mine medium rare, please.
We are big steak lovers here and my husband would be gobsmacked if we should win. bettyy5919@aol.com

GregM said...

The steaks look great, would love to try them myself. My e-mail is gregorymcmurtrie at gmail dot com

Jean | Delightful Repast said...

Betty, thanks. I'm always gobsmacked when I win something!

dortha said...

The recipe sounds wonderful. I look forward to trying it.

Jean | Delightful Repast said...

Greg, I know you would love them!

Jean | Delightful Repast said...

Dortha, thank you. I hope it turns out well for you.

Cranberry Morning said...

I pinned this recipe, Jean. It sounds delicious, and I love the idea of being able to make a good steak in a skillet! I have wonderful, generations-old cast iron skillets and will use one of them.

Please enter me in the delicious giveaway (pick me, pick me) :-) Judy (at) soapnsuch (dot)com

Jean | Delightful Repast said...

Thanks, Judy. And thanks for the Pin!

Cheryl said...

Oh my God, I looked at this photo and my mouth starting watering, I literally could only think of how good the steak tasted...thankfully we haven't progressed to the scratch and sniff monitors!!

please enter me as well drags59 at yahoo dot com

Lexi said...

I like my steaks REALLY rare but I think grass fed steaks are sometimes better at medium rare. Your recipe sounds great!

Jean | Delightful Repast said...

Cheryl, thank you so much - guess my mama taught me well!

Jean | Delightful Repast said...

Lexi, I just can't do rare. Medium is about as uncooked as I can go!

Jenn said...

Okay.. I will give you that.. the one bad thing about grilling is there is no pan sauce... and you know I do love my sauces :) This looks fantastic, Jean!
And of course, would love to win the giveaway!!
jennsfoodjourney at gamil (dot) com

Jean | Delightful Repast said...

Thanks, Jenn! Yes, no one likes sauces more than you!

Thomas "Sully" Sullivan said...

I bore the moniker “The Ketchup Kid” growing up, but you are so right about sauces. Sometimes I think food is an excuse to slurp up a sauce. And I do think the antibiotic alarm is ringing loudly – read a study yesterday giving technical details of how antibiotics disarm the immune system, leaving us vulnerable to the ever-evolving superbugs. So, applause, applause on this one all the way around. And now I’m off to finalize my column/Sullygram for release today – how many times have our columns gone up on the same day?

Jean | Delightful Repast said...

Thanks, Sully! A lot more people need to see the light about antibiotics, but it's happening.

wendy said...

Thanks for the recipe. Looks yummy! Perfect for when I win the steaks!

madamerkf at aol dot com

Jean | Delightful Repast said...

Thanks, Wendy. I love your positive attitude!

GingerG said...

Your recipe looks delicious! And my husband would be thrilled if he got these steaks to grill!

Jean | Delightful Repast said...

Thanks, Ginger! That reminds me, I must get a new grill before too much longer.

Cheryl said...

Hey Sully,
I got a bottle of ketchup for Christmas one year, so I'm right there with you.

Jean | Delightful Repast said...

Cheryl, that's too funny! Did you get a jar of mustard for your birthday?

Domestic Diva said...

Lovely! Thanks for the chance.

lovelydomesticdiva (at) gmail (dot) com

Jean | Delightful Repast said...

You will *love* RMOM beef!

Ashley said...

My husband would love something like this!

demureprincess7(at)gmail(dot)com

Jean | Delightful Repast said...

Ashley, I'm sure he would (will?)!

Julia | JuliasAlbum.com said...

I like my steaks medium-rare. My husband loves steaks so much we have a freezer full of them, all possible cuts: fillet, NY strip, flank steak, tenderloin. The only thing we are lacking is steaks from you. :)

Jean | Delightful Repast said...

My very favorite steak is the ribeye from Rocky Mountain Organic Meats. All the RMOM meats arrive frozen and perfectly wrapped for the freezer, so they'd be perfect for steak-lovers like you!

Steel Springs said...

This recipe sounds great! I'd love to try the organic meat. Thanks for the great giveaway. springssteelsprings (at) gmail (dot) com.

Jean | Delightful Repast said...

Thank you! Hope you'll give it a try!

Jean | Delightful Repast said...

*Giveaway Winner Announced* - The winner, by random drawing, of the organic steaks is Steel Springs. Steel Springs, as soon as you send me, delightfulrepast at aol dot com, your name, address and phone number (required by shipper), RMOM will ship the steaks to you. Congratulations!

If I don't hear from the winner of the random drawing by 11:59 am Eastern time Sunday, March 24, another drawing will be held and a new winner selected from among the original entrants (those who commented before the giveaway deadline).

This was fun - my second Giveaway in 2013! Don't miss the next one!

In the meantime, follow me on Google and Twitter (@delightfulrepas). You can even use the Follow Me By Email button in the right column.

Matt said...

Looks great, hopefully I get to try it with grass-fed beef.

mmp9f (@) virginia (dot) edu

Jean | Delightful Repast said...

Sorry your entry didn't make it in time for the drawing, Matt! Hope you'll try my recipe anyway.

Barbara F. said...

Oh shoot I am a day late for the giveaway! What a fabulous one, too. Thanks for stopping by, I will enjoy visiting your blog too. xo

Jean | Delightful Repast said...

Thank you, Barbara. Be sure to get in on my next giveaway. Not sure when it will be, but it will be a good one as well.

Emily said...

My pan must have been too hot, because I charred the everlivinghell out of my shallots, but I'm totally trying again, because it smelled delicious. Minus the burned bits, obviously.

Jean | Delightful Repast said...

Emily, I know you'll like it better without burned shallots! Yes, you have to be careful to cook shallots (and garlic) slowly - they seem to go from raw to charcoal in a split second.

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