Saturday, November 24, 2012

NY Strip Steaks w/ Port Wine Shallot Butter

While blogs all over are showcasing turkey this, and turkey that, I thought I'd take a different turn.  Do something completely off the Thanksgiving track.  Steak and frites. 

Anyway, this is another simple, yet fancy meal that can be made any day of the week!

We make beurre blancs for a lot of things on our menu at Jack Fry's.  We do a country ham beurre blanc to go with oysters, a sage beurre blanc for the filet, and a tomato and chive beurre blanc for our salmon.  All of which are A-MAZING.  But I may be partial since I work there.

So it's almost second nature to me to present a dish with a beurre of some sort included as the sauce.  One of the easiest and tastiest sauces you can make, in my opinion.  I mean, really, who doesn't like something covered in butter?  Probably a health nut... but good for us, we're not of that population.


2 NY strip steaks
salt and pepper, to taste
1 tablespoon olive oil

Port Wine Shallot Butter:

1/4 cup port wine
1 small shallot, minced
1/2 cup veal/beef stock
1/4 teaspoon cracked black pepper
1/2 cup unsalted butter, cubed
1 tablespoon fresh parsley, chopped
salt and pepper, to taste

Preheat oven to 425 F. 

Heat a large oven-proof skillet (a cast iron works great for this) under medium high heat and add olive oil.  Season steaks with salt and pepper on both sides and add to pan.  Sear until nice and caramelized.  Flip steak over and transfer to oven to finish cooking to desired doneness.  We like a good medium rare-medium in our house.  Let rest for about 3-5 minutes before serving.

While the steak is finishing in the oven, you can start your sauce.  Heat a medium saucepan under medium high heat.  Add red wine, shallot, stock, and cracked pepper.  Reduce mixture to about 2 tablespoons.  Turn heat down to low and whisk in butter, a couple cubes at a time, being sure not to add more until the previous cubes are almost fully incorporated.  Continue until all butter is added.  Strain sauce of solids, if desired.  Stir in fresh parsley and season with salt and pepper, to taste.

Top steak with butter sauce and serve with a side of your choice - we did frites.  Dig on in!

This is definitely something so simple and quite delicious!  We don't indulge in red meat a lot in our house, but when we do, we do it right!

Hope you all have a great holiday weekend!


  1. Mmm, that looks like one tasty steak! The steak is perfect! You are definitely one talented chef Peggy!

  2. Wow that is gorgeous!! I don't even eat red meat and I'm drooling. :) Hope you had a lovely Thanksgiving. :)

  3. That is really pale and unappetizing. Sorry, but my steak needs to have charcoal flavor & grill marks.

    1. It's actually seared on a cast iron skillet - it may look pale because the butter sauce it poured over top of it. But to each their own, my friend!

    2. Charcoal flavour sound like cremation to me !!

  4. Sounds delicious, but I believe this is a beurre rouge, no? :)

  5. Cooked right and sure must have tasted right. We don't eat beef but I am admiring the pics and great combination of ingredients. Will recomment your recipe to my friends who will drool over steaks.

  6. This looks insanely good...I want to eat this right now!

  7. Much more up my street then turkey :-) That steak look fantastic and that sauce, yum yum. take care Diane

  8. Made this tonight w/ steamed lobster, roasted asparagus, balsamic-glazed brussels sprouts and caesar salad. My own computer geek Andy loved it! :)

  9. I made this last night for my boyfriend's birthday! What a great recipe - we both LOVED it...such a flavorful sauce! Thanks for sharing an awesome recipe!