New York Strip Steak With Pomegranate Balsamic Sauce Recipes
NEW YORK STRIP STEAK WITH POMEGRANATE BALSAMIC SAUCE
The pomegranate and cranberry balsamic sauce adds a sweet acidity that perfectly compliments the seared Natural Angus New York strip steak.
Categories New York Strip
Yield 4
Number Of Ingredients 11
Steps:
- Apply a liberal amount of salt, pepper, and garlic powder to both sides of the New York Strip Steaks
- Combine brown sugar, olive oil, and vinegar in a bowl, mix thoroughly
- Pour the mixture over the beef and cover with plastic wrap
- Marinade in the refrigerator for 2 to 12 hours
- Open and/or decant your wine so it has time to breathe before the meal
- Place a cast-iron skillet inside your oven and pre-heat to 400 degrees
- While the oven heats, combine the remaining liquid from the marinade with the cranberries, pomegranate juice, and rosemary in a saucepan on the stove
- Cook over medium heat, stirring frequently until the cranberries pop
- When mostly reduced, remove from heat and stir in the pomegranate seeds
- Remove the hot cast iron skillet from the oven and place it on the stove over medium-high heat
- Coat the skillet with butter being careful not to let it burn or smoke
- Add the steak to the cast iron pan and cook for at least 2 minutes per side or until a nice brown crust has formed
- Move the cast iron pan to the oven to finish - use a thermometer to check the internal temperature - cook until it reaches 145 degrees inside or your desired level of doneness
- Remove the steaks, cover with tin foil, and set aside for 5 minutes to rest before slicing against the grain
- Spoon the sauce over the steak and serve
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