By Becky Hardin
Updated Jun 27, 2025
This New York Strip Steak is a favorite of mine any time of year! Steak is up there with the most romantic meals I can make at home, and I know can’t go wrong with this recipe. It’s super easy and can be paired with any side dish. This steak is so tender, and the balsamic reduction is just delicious!
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5-Star Review
“Excellent recipe! Purchased steaks from Robert’s Seafood & followed recipe instructions. Simply delicious & simple ❤.” – Mary
Easy New York Strip Steak Recipe
This New York strip steak recipe is so easy, it’s one of my favorites! I start by marinating the steak to infuse it with flavor. Then, I pan-sear it to add a nice brown crust and briefly cook it in the oven. I finish it off with a delicious, sweet, and tangy red wine balsamic reduction! Reducing the balsamic vinegar and red wine concentrates the flavor, so it will be extra delicious when drizzled over the steak.
I really love the simplicity of this strip steak recipe, but you could get more complex with your marinade, adding in different herbs and spices to suit your tastes. Thyme goes great with steak, as does Italian seasoning !
Ingredients1x2x3x
- ▢ 4 (10-oz.) New York Strip Steaks about 1-1½ inches thick
- ▢ 2 tbsp olive oil divided
- ▢ 2 cloves garlic minced
- ▢ 2 tsp coarse sea salt
- ▢ 1 tbsp chopped fresh rosemary
- ▢ 1 cup red wine
- ▢ ½ cup balsamic vinegar
- ▢ 2 tbsp dark brown sugar
Video
Instructions
- Preheat oven to 450°F.
- Drizzle olive oil (2 tbsp between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary. 2 tbsp olive oil, 2 cloves garlic, 2 tsp coarse sea salt, 1 tbsp chopped fresh rosemary, 4 (10-oz.) New York Strip Steaks
- Place the steaks in a Ziplock bag and allow to marinate for at least 30 minutes.
- While the steaks marinate, make the balsamic reduction: In a small saucepan, combine the wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup. 1 cup red wine, ½ cup balsamic vinegar, 2 tbsp dark brown sugar
- When you’re ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.
- Sear each side for 1½ minutes. When each side has been seared, place the pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with red wine balsamic reduction.
Equipment
- Cast Iron Skillet
Becky’s Tips
- Take your steaks out of the fridge 10-15 minutes before cooking to avoid the meat turning tough (cold steaks on a high heat will shrink and tighten up).
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make New York Strip Steak Step by Step
Season the steaks: Preheat your oven to 450°F. Drizzle olive oil (2 tbsp between all four steaks) on and massage into each 10-ounce steak. Top with 2 cloves of minced garlic, 2 tsp of coarse sea salt, and 1 tbsp of chopped fresh rosemary.
Marinate the steaks: Place the steaks in a Ziplock bag and allow to marinate for at least 30 minutes.
Make the reduction: In a small saucepan, combine 1 cup of red wine, ½ cup of balsamic vinegar, and 2 tbsp of dark brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup.
Sear the steaks: When you’re ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tbsp olive oil to the pan and add the steaks immediately. Sear each side for 1½ minutes. When each side has been seared, place pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing.
Slice and serve : Slice steak and top with red wine balsamic reduction.
How to Store
Store leftover New York strip steak in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature of your steak reaches 120°F, or in the microwave on 50% power until warmed through.
Freeze New York strip steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This seared New York strip steak recipe is perfect to serve with all of your favorite sides. It works great with roasted veggies and baked potatoes for a nice dinner or served with fries and an Olive Garden salad or balsamic roasted tomatoes for a more casual meal.
more steak recipes to enjoy
Peppercorn Steak with Brandy Cream Sauce
Skillet Steak Fajita Nachos
Grilled Flank Steak with Cilantro Lime Butter
Baked Steak and Eggs Tacos (Breakfast Tacos Recipe)
New York Strip Steak with Red Wine Balsamic Reduction
Equipment
- Cast Iron Skillet
Ingredients
- 4 (10-oz.) New York Strip Steaks about 1-1½ inches thick
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- 2 tsp coarse sea salt
- 1 tbsp chopped fresh rosemary
- 1 cup red wine
- ½ cup balsamic vinegar
- 2 tbsp dark brown sugar
Instructions
- Preheat oven to 450°F.
- Drizzle olive oil (2 tbsp between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary. 2 tbsp olive oil, 2 cloves garlic, 2 tsp coarse sea salt, 1 tbsp chopped fresh rosemary, 4 (10-oz.) New York Strip Steaks
- Place the steaks in a Ziplock bag and allow to marinate for at least 30 minutes.
- While the steaks marinate, make the balsamic reduction: In a small saucepan, combine the wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup. 1 cup red wine, ½ cup balsamic vinegar, 2 tbsp dark brown sugar
- When you’re ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.
- Sear each side for 1½ minutes. When each side has been seared, place the pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with red wine balsamic reduction.
Video
Notes
- Take your steaks out of the fridge 10-15 minutes before cooking to avoid the meat turning tough (cold steaks on a high heat will shrink and tighten up).
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
