Slow-Roasted Strip Steak

These mouthwatering strip steaks are cooked slowly until fork-tender. No need to slice across the grain or anything, because they're already very tender, almost like a filet.

Ingredients

• 4 ea. 6–8 ounce strip steaks
• Salt
• Freshly-ground black pepper
• Extra-virgin olive oil
• 1 cup red wine
• ½ cup beef broth

Steps

1. Heat a large cast iron skillet over high heat for 6 minutes.
2. Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
3. Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.
4. Insert a probe thermometer into one of the steaks and bake at 225°F until internal temperature reaches 140°F for medium-rare.
5. Remove steaks from pan and keep warm.
6. Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by ⅔.
7. Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by ⅔.
8. Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm.

More recipes with beef, wine or broth or stock

Adapted from “Slow-Roasted Strip Steak” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.