Steak With Port Wine Balsamic Reduction
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 453.59 g New York strip steak (trimmed)
- 14.79 ml fat (take from steak trimmings for more flavour)
- 118.29 ml ruby port
- 14.79 ml red shallot, finely chopped
- 59.14 ml balsamic vinegar
directions
- Heat bits of trimmed fat in heavy pan over medium high heat.
- Add shallot and sautee.
- Remove shallot from pan and set aside.
- Heat pan over high heat until very hot.
- Sear steak until dark brown on both sides. This should be enough for medium rare, but if not, or a higher temperature is desired, put in oven at 400 degrees until the desired internal temperature is reached.
- Remove steak from pan.
- Add half of the port to the pan, and bring to a boil. Let boil for 5 seconds, and then use a spatula to scrape the brown bits from the bottom of the pan.
- Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.
- Slice steak and serve with reduction sauce.
- Note: Recommend cast iron pan for this recipe as it maintains heat even when the steak is added, making for a good quick sear.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!