New York Steak with Maple and Riesling Wine

New York Steak with Maple and Riesling Wine Recipe

When you have a cut of meat that has character such a New York Strip steaks, the preparation is kept to a minimum. Last night, I seasoned the steaks with salt and pepper and seared them to have crisp, crunchy edges. I then transferred them to the oven to bring them to perfect, medium-rare, beautifully juicy meat. Once out of the oven, I improvised a sauce.

The idea behind the sauce was to balance out the saltiness of the dish with sweet notes. To do so, I used Vermont maple syrup Sunny's college roommate gave us (she's from the East Coast) and paired it with sweet Riesling.

 

Ingredients

Yields: 4 servings

4 1½" thick prime, aged New York Strip Steaks (about 10-ounce each)
½ tablespoon white pepper, freshly ground
2 tablespoons canola oil
2 cloves garlic, finely minced
1 shallot, finely chopped
1 teaspoon salt
1 tablespoon Dijon mustard
juice of half a lemon
4 tablespoons maple syrup
1 cup sweet Riesling wine
1 tablespoon Worcestershire sauce
½ cup beef broth, warm
2 tablespoons cold, unsalted butter, diced
4 sprigs flat-leaf parsley, for garnish

Directions

Remove the beef from the refrigerator so it returns to room temperature.

Pat dry the steaks using paper towels. Drizzle with about 2 teaspoons of canola oil and season one side with salt and white pepper.

Preheat the oven to 350°F.

Add the remaining oil to an oven-proof pan and cook the shallots until slightly golden. Add the garlic and cook for a minute. Transfer to a plate.

With a brush, ensure the pan is well greased and heat until it's really hot, almost to the smoking point. Using tongs, place the  beef in the pan (still on high heat), seasoned side down and cook for 2-3 minutes.  It's important that you do not pierce the meat so it stays moist and tender. You want to create a nice, crisp outer layer. Season the top with salt and pepper, then flip the meat on the other side. Sear for another 3 minutes. Immediately transfer the pan to the oven and roast the beef for about 14 minutes for medium-rare, or a bit less or more, depending on how pink you like the meat.

Remove the pan from the oven. Sprinkle the meat with salt. Transfer to a serving platter and cover with a piece of aluminum foil. Let the meat sit white you prepare the sauce. 

Pour out oil from the pan, deglaze with the Riesling wine and broth, and reduce. Add the reserved shallots, garlic, Worcestershire sauce, mustard and maple syrup and continue to reduce until the sauce is thick enough to coat the back of a spoon. Whisk in the cold butter. Finish with the lemon juice. Season, to taste, with salt. 

Spoon the sauce over the New York steaks and garnish with parsley. Serve immediately. Make sure the steaks are sliced against the grain, so the meat remains tender.

Bon appétit!


Tips

There are other cuts of steak that are likely to produce tender results, as opposed to those cuts that won’t.  Sirloin, filet, porterhouse, T-bone or New York strip will all make a tender steak cooked this way, whereas things like flank steak or other more fibrous cuts would not.

You can check the doneness of the meat by using a digital thermometer. Here is a guideline for the degree of doneness of the steaks, placing it in the center of the steak .

Rare: 130°F. Gently press the steak with your finger; there should be light resistance.

Medium-rare: Between 145°F and 150°F. Gently press the steak with your finger; there should be resistance against the crust and juice should come to the surface.

Well done: Between 155°F and 170°F. The flesh should be firm to the touch.

Published By: Jacqueline Pham on March 12, 2015.


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