NY Strip
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NY Strip Steak with Cabernet-Dijon Reduction

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I love a good NY Strip Steak. They are juice, have excellent natural flavor, and are easy to find at reasonable prices. All of this makes the NY Strip my favorite cut. I personally think a significantly cheeper NY Strip is better than almost any filet. While tender, filet just does not have what is needed to give it a lot of natural flavor.

As usual, I prepared the steak in a cast iron skillet as we do not have easy access to a grill. While our apartment does have communal grills, in the winter it is just not fun to have to go use them. Further, I prefer the really cut sear and crust that is achieved using a really hot skillet. I think it creates an appealing texture and eliminates the risk of char from flare ups on the girl. Plus, the skillet allows you to use some of the cooked off flavor to create a wonderful sauce.

For this steak, I wanted a true sauce to go with the steak. With that in mind, I thought what goes great with steak? The answer: a Cabernet Sauvignon. This is the quintessential California red wine and we have collected a decent collection from our trips to Sonoma and Napa. Cabernet is a great red varietal, its not too mellow but not too bold, so PERFECT!

For this meal, I paired it with a Cab from one of our favorite Sonoma Valley wineries: Arrowood Winery. It’s a relatively small winery near Glen Ellen toward the northern end of the valley. Arrowood focuses primarily on making really great Cabs, which they succeed at. Definitely worth a stop if you like smaller wineries with a more intimate feel and knowledgeable staff. The Monte Rosso Cab is one of there higher tier bottles that we were saving for a nice meal like this one. The 2015 vintage was super easy to drink with a smoothness I have not seen in many other similar Cabs.

Picking Steak

I honestly can’t say Rob and I care too much for the various “categories” out there. You know all the various types like dry aged, grass fed, organic, etc. In reality, many of these terms don’t actually have any real meaning. For many of these terms, no real regulation or standard exists. Rob (who serves as my resident steak expert) really thinks that its best to just pick whatever looks good in the case and fits the size/profile you want. I do not like to buy the most expensive cut just for that reason, a much cheeper steak will often look better or be more appropriately sized for your need. If it just so happens that grass fed looks good one day and you don’t mind the cost increase, go for it; however, if the one that costs half as much looks just as good or better, don’t waste the money.

Ny Strip
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Marbling on a NY Strip.

As previously discussed on here, all that I think really matters is the marbling and size. It will drive the flavor and is the sign of a good steak. Wagyu or Kobe Beef is probably the best for marbling, it actually often almost has a delicate lace-like look to the marbling. You will pay $50 or more per pound for the stuff though, so unless you are planning a really nice occasion, its probably best to steer clear.

NY Strip Steak with Cabernet-Dijon Reduction

A classic wine reduction over a skillet prepared steak.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, French
Keyword: Cabernet, Dijon, Mustard, NY Strip, Red Wine, Reduction, shallot, Steak, Wine
Servings: 4 People


  • NY Strip Steak Quantity as need
  • 2 Tbs Grapeseed Oil
  • 2 Garlic Cloves Smashed
  • 1 Shallot Finely Diced
  • 1/2 Cup Cabernet Sauvignon
  • 1 Tbs Grainy Dijon Heaping
  • 1 Tbs Butter
  • 2 Thyme Sprigs
  • Salt & Pepper To Taste


  • Preheat the oven to 375F.
  • Pat the steak dry and coat with salt/pepper.
  • Heat the grapeseed oil in a skillet over medium-high to high heat.
  • Sear both sides of the steak for 3 minutes per side.
  • Place the skillet in the oven for 10 minutes for medium-rare.  Internal temp should be around 130-135F.
  • Remove the steak from the skillet, tent with foil, and allow to rest for about 10 minutes.
  • Place the skillet over medium heat and add the garlic and shallot. Cook for 1-2 minutes.
  • Add the wine, thyme, and dijon. Reduce heat and allow to reduce while the meat finishes resting.  Add the butter for the last minute and melt into the suace.
  • Cut the steak on a slight diagonal and drizzle with the reduction.

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