New York strip steaks with red wine sauce

Serves 4

Preparation time & cooking time - 30 minutes


  • 3 tbsps rice bran oil
  • 4 strip loin steaks; about 1 inch thick, fat trimmed, patted dry
  • coarse sea or Himalayan salt
  • freshly ground pepper
  • 3/4 cup red wine (cabernet sauvignon works well)
  • 1/2 cup beef stock
  • 3 tbsps butter (cold, cut into pieces)
  • 1 tbsp dijon mustard


  • Heat half the oil in a large skillet over medium-high heat
  • Season 2 steaks with 3/4 teaspoon salt and some pepper; cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees (about 4 minutes per side)
  • Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 120 degree oven.
  • Reduce heat to medium, and add wine to skillet; cook until almost completely reduced, about 5 minutes
  • Add beef stock, and cook until reduced to 1/4 cup (about 2 1/2 minutes)
  • Reduce heat to low, and whisk in butter (1 piece at a time) and mustard
  • Stir in any juices from the platter, and season with salt and pepper
  • Spoon sauce over steaks and serve with mash and crisp steamed veggies


Thanks go to for this recipe! To buy the strip loin for this recipe, click the link above in the ingredients list.