This is a red wine sauce for any steak but its ideal for a dry aged NY Steak when being used as an appetizer. Huge burst of flavor.
For the steak. Simple but key.
Dry aged is paramount, its a different food group entirely. Anyone who carries dry aged, is aging themselves. You will want them to cut for you. A 2″ thick cut is critical for maximizing the texture profile. The sauce is for 2 steaks.
Bring the steaks to room temp or at least not cold, an hour or so out of fridge.
Salt and pepper
Put in toaster oven at 185 degrees ish for 7-9 min each side. You are trying to warm it, not cook it.
Take out and dry well and hit it with more salt and pepper.
Get your cast iron smoking hot, or whatever you use to sear. Add your oil, I use olive but a higher temp oil is even better.
Sear on each side for 3 – 5 min to get a crust, do the poke test for doneness.
Let rest then move your attention the the sauce, which will be made in the same pan
For the Sauce:
Ingredients
1 to 2 tablespoon drippings from steak
1 Tablespoon minced garlic
¼ cup minced shallots
1 cup red wine
2 Tablespoons balsamic vinegar
2 sprigs fresh thyme plus more for garnish
1 cup beef stock
2 Tablespoons butter
Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat.There will be extra oil, try to get rid of it without getting rid of the love.
Heat back up, then, add garlic and shallots and saute, stirring until tender, about 2+ minutes.
Add the wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium heat. Turn heat down and let it reduce for a while. A good 7-10 mins. You will know when its ready,
Remove the thyme from the sauce and turn the heat to simmer. Whisk in 2 Tablespoons butter. Season with salt and pepper if desired.
Cut the the thin fat edges off of the steak and slice the steak very thin against the grain. Lay out on a platter and drizzle sauce on but make sure to keep enough so everyone can go to town drenching on their own.
Do’s: dry age, high heat.
Dont’s: pull off the sauce to soon, must reduce
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