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Cooking. Creating. Sharing

BALSAMIC BUTTER SAUCE OVER NEW YORK STRIP STEAKS

Dec.posted by Paula 7 Comments

Balsamic Butter Sauce over New York Strip Steaks – tender, juicy, and flavorful New York Strip Steaks topped with a buttery sauce. This will be your new favorite steak.

I was a little weary to try something different with steak, especially since the boys love grilled steak with only salt, pepper, and garlic. I mean, you have to admit, salt, pepper, and garlic is classic and extremely good allowing the natural beef flavor to shine.

Balsamic Butter Sauce over New York Strip Steaks are tender, juicy, and flavorful New York Strip Steaks topped with a buttery sauce. This will be your new favorite steak.

Balsamic Butter Sauce over New York Strip Steaks

But, just as I can’t be happy with the living room furniture perpetually staying the same, I just had to change up our beloved steaks.

And, I’ll be happy to report the boys, big and small, enjoyed the steaks. Of course, I didn’t tell the little boys the sauce had wine it in. I referred to it as Butter Sauce to them. Sometimes, you do what you have to do!

New York Strip Steak

This is classic and a staple at any good steakhouse. It has a reasonable amount of marbling. It’s tender and full-flavored. Internationally it is called a “club” steak. In the United States and Canada, it is known as New York strip, strip loin, shell steak, or Kansas City strip steak. Also, the New York strip steak is ideal for grilling.
For this recipe, you can substitute ribeye, t-bone, or filet.

What is Balsamic Butter Sauce?

I used butter and white balsamic vinegar to make this light sauce. It’s great over steak, chicken, or fish. This sauce is the secret to the restaurant-quality sauce. It absolutely seals the deal for a thick, tender, perfectly cooked steak.

As well, you could also make the sauce in a pan and grill the steaks. The sauce will be slightly different without the steak juices and flavor, but it will still be a great sauce. Grill your steaks as normal and serve with warm sauce.

While you’re here, check out these recipes

  1. Hamburger Steak with Onions and Brown Gravy
  2. Orange & Jalapeno Marinated Grilled Flat Iron Steak
  3. Steak Bites
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5 from 1 vote

Balsamic Butter Sauce over New York Strip Steaks

Tender, juicy, and flavorful New York Strip Steaks topped with a buttery sauce.
Prep Time5 mins
Cook Time14 mins
Course: dinner
Cuisine: American/Southern
Keyword: almond butter, steak
Servings: 6 servings
Calories: 255kcal
Author: Paula
Prevent your screen from going dark

Ingredients

  • 6 8-ounce New York strip steaks Or your favorite cut of steak (Did you know you can get prime steaks delivered next day from Amazon?)
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • ½ cup sweet onion diced (Vidalia onion)
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cups Sauvignon Blanc Great deal!
  • 2 tablespoons white balsamic vinegar I use this brand.
  • 1 tablespoon Worcestershire sauce
  • ¾ cup butter no substitutions, I use this
  • parsley for garnish, if desired

Instructions

  • Preheat oven to 400 degrees. Allow steaks to come to room temp, about 20 minutes.
  • In a large skillet, melt 2 tablespoons butter over high heat. Salt and pepper the steaks. Sear steaks 1 to 2 minutes on each side working with one or two at a time. Place seared steaks on a cookie sheet. Set aside (not in the oven.) One very important note, be very careful not to sear the steaks to long. They need to be seared quickly on a very hot pan then removed.
  • Melt 2 Tablespoons butter in the pan your steaks were seared in, over medium heat. Add onion and garlic, cook, stirring often 5 minutes or until onion is soft. Add chicken broth and wine, stir and scrape the bits off the bottom on the pan. Cook 7 to 9  minutes or until liquid is reduced by two-thirds. Stir in vinegar and Worcestershire. Add remaining butter and stir until melted and mixture is smooth. Stir in parsley.
  • Place steaks in the oven and cook any additional time needed to the desired degree of doneness being careful not to overcook. Serve immediately with sauce.
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Nutrition

Calories: 255kcal | Carbohydrates: 4g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 765mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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You can also find great recipes at Recipe Index or and Weekend Potluck.

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Comments

  1. susan slough says

    06.20.20 at 1:47 pm

    do you have to use blanc wine can you use 1 cup beef broth instead i don’t like even to cook with thanks

    Reply
    • Paula says

      06.20.20 at 5:25 pm

      Yes, you can use beef broth instead

      Reply
  2. Rachel says

    01.10.20 at 5:45 pm

    Do you cook the steaks in the sauce or on the cookie sheet and top the steaks with the sauce!

    Reply
  3. Tami says

    04.12.13 at 8:57 am

    I love your recipes and the way you add the side dishes.
    Have a great weekend!

    Tami at Pretty Purplexing

    Reply
  4. Eva Gallant says

    04.11.13 at 8:19 pm

    That sounds absolutely delicious!

    Reply

Trackbacks

  1. Tomato Cheese Tart » Call Me PMc says:
    02.17.15 at 6:14 am

    […] Balsamic Butter Sauce over New York Strip Steaks […]

    Reply
  2. Orange & Jalapeno Marinated Grilled Flat Iron Steak » Call Me PMc says:
    02.07.15 at 10:58 am

    […] Ribeye, Molasses Grilled Pork Tenderloin (my favorite) Hamburger Steak with Brown Gravy Balsamic Butter Sauce of New York Strip Steaks Steak Escape Steak […]

    Reply

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