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.

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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.

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Balsamic Butter Sauce over New York Strip Steaks

Tender, juicy, and flavorful New York Strip Steaks topped with a buttery sauce.

Author: Paula

5 from 2 votes

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Prep Time: 5

Cook Time: 14

Servings: 6 servings

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Ingredients

6 8-ounce New York strip steaks Or your favorite cut (ButcherBox steaks)
1 teaspoon salt
2 teaspoons black pepper
½ cup Vidalia onion diced (Vidalia onion)
3 cloves garlic clove 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
fresh parsley

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.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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9 Comments

I haven’t bought a steak in months due to the high cost of beef. Then, after seeing prices on restaurant menus which would have cost us well over $100 for a meal; I took the chance on this recipe to make for a celebratory steak dinner.
This is an easy recipe and the steak with the balsamic reduction was amazing. I used what I had which was red wine and raspberry balsamic. I just realized, I forgot to add the garlic!!! I put garlic in everything; it still was a star worthy restaurant entree. I now look forward to cooking this for family and friends when beef prices go down.

Paula says:

01.21.23 at 10:38 am

I’m so happy you enjoyed it. Yes, restaurant prices have skyrocketed. It’s crazy and even though grocery prices have risen too, it’s still much cheaper to cook at home. I hope you’ll come back and look for more recipes to make.

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