New York Strip
New York Strip Steak with Pomegranate Balsamic Sauce
Recipe courtesy of Montana Rae Neiley.
Prep Time: 15 minutesPT15M
Cook Time: 15 minutesPT15M
Servings: 4
The pomegranate and cranberry balsamic sauce adds a sweet acidity that perfectly complements the seared Natural Angus New York strip steak.
Ingredients
10-12 oz. Natural Angus New York Strip Steak per person
Salt and pepper to taste
Garlic powder
1 ½ Tbsp brown sugar
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp of butter
1/2 Cup fresh cranberries
¼ Cup pomegranate juice
½ Tbsp chopped fresh rosemary
Arils (seeds) from ½ pomegranate
Preparation
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Apply a liberal amount of salt, pepper, and garlic powder to both sides of the New York Strip Steaks.
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Combine brown sugar, olive oil, and vinegar in a bowl, mix thoroughly.
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Pour the mixture over the beef and cover with plastic wrap.
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Marinade in the refrigerator for 2 to 12 hours.
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Open and/or decant your wine so it has time to breathe before the meal.
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Place a cast-iron skillet inside your oven and pre-heat to 400 degrees.
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While the oven heats, combine the remaining liquid from the marinade with the cranberries, pomegranate juice, and rosemary in a saucepan on the stove.
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Cook over medium heat, stirring frequently until the cranberries pop.
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When mostly reduced, remove from heat and stir in the pomegranate seeds.
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Remove the hot cast iron skillet from the oven and place it on the stove over medium-high heat.
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Coat the skillet with butter being careful not to let it burn or smoke.
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Add the steak to the cast iron pan and cook for at least 2 minutes per side or until a nice brown crust has formed.
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Move the cast iron pan to the oven to finish - use a thermometer to check the internal temperature – cook until it reaches 145 degrees inside or your desired level of doneness.
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Remove the steaks, cover with tin foil, and set aside for 5 minutes to rest before slicing against the grain.
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Spoon the sauce over the steak and serve.