NY Strip Steak with Red Wine Balsamic Reduction

My family LOVES steak!  This recipe was simple to make and took less than a half hour to prepare and cook.  The reduction added a lot of great flavor.  

Reposted from The Cookie Rookie


  • 4 New York Strip Steaks, about 1 to 1 1/2 inch thick
  • 1 cup red wine
  • 1/2 cup balsamic vinegar
  • 2 tablespoons dark brown sugar
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary, chopped
  • 2 teaspoons course sea salt


Take steaks out of the refrigerator 30 minutes before beginning to let it start to come to room temperature.  

Preheat oven to 450 degrees.

Combine balsamic vinegar, wine and brown sugar in a small pot.  Bring to a boil and reduce to a simmer, reducing the liquid by about half.  This should take 15-20 minutes. Turn off heat and set aside.   

Rub steaks with olive oil, salt, garlic and rosemary.  Place in a ziplock bag and let rest on the counter for 30 minutes.  

Heat a large, oven safe, pan over high heat, add 1 tbsp olive oil, add steaks and sear for 1 1/2-2 minutes per side.  

Once they have been browned, place in the oven for 3-5 minutes, depending on how well done you like your steak, remove and let sit for 5 minutes before slicing.  

Slice steak and top with red wine balsamic reduction.