NY Strip Steaks with Red Wine Rosemary Butter
Delicious steak served with a rich red wine rosemary butter and charred lemon juice.
I remember taking these pictures and thinking how unappetizing the butter looks. Then I went to Food Network to find the original pictures for the recipe and it doesn’t look better. So with that being said, don’t let the odd look of the butter steer you clear because it’s a rich and lovely butter with red wine and rosemary flavors infused in it. It’s such a nice complement to the steak. I especially liked charring the lemons to squeeze over the top as well.
What You Need:
For the Red Wine-Rosemary Butter:
1 cup dry red wine
1 sprig rosemary, plus 2 tsp. chopped
2 sticks unsalted butter, room temperature
1 tsp. salt
For the NY Strip Steak:
3 Tbsp. olive oil, plus more for drizzling
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. salt
2 cloves minced garlic
4 NY strip steaks (about 6 oz. each)
2 lemons, halved
Directions:
For the Red Wine-Rosemary Butter: Place wine and rosemary sprig in a small saucepan. Bring to a boil over medium heat. Then lower heat and simmer until wine has reduced to 2 Tbsp., about 20 minutes. Cool to room temperature. Then discard rosemary sprig.
Place butter, chopped rosemary, and salt into a food processor and pulse to combine.
Add wine reduction and process until fully combined, about 1 minute. Set aside.
For the NY Strip Steak: In a small bowl, combine olive oil, rosemary, salt, and garlic. Rub all over steaks.
Place steak on a preheated grill or grill pan and sear for 4 minutes without bothering it. Flip and sear until medium-rare, about 3 minutes. Remove and let rest for 10 minutes.
While steak is cooking, drizzle a teaspoon of olive oil over lemon halves and place them cut side down onto the grill. Grill until charred, about 3 minutes.
Serve each steak with a dollop of red wine butter and squeeze of juice from charred lemon.
Recipe from Giada DeLaurentis