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+ servings

Balsamic Butter Sauce over New York Strip Steaks

Tender, juicy, and flavorful New York Strip Steaks topped with a buttery sauce.
Course dinner
Cuisine American/Southern
Keyword almond butter, steak
Prep Time 5 minutes
Cook Time 14 minutes
Servings 6 servings
Calories 255kcal
Author Paula



  • 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.


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