Slow-Roasted Strip Steak
These mouthwatering strip steaks are cooked slowly until fork-tender. No need to slice across the grain or anything, because they're already very tender, almost like a filet.
4 ea. 6–8 ounce strip steaks
Salt
Freshly-ground black pepper
Extra-virgin olive oil
1 cup red wine
½ cup beef broth
Heat a large cast iron skillet over high heat for 6 minutes.
6 minutes
Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.
Insert a probe thermometer into one of the steaks and bake at 225°F until internal temperature reaches 140°F for medium-rare.
Remove steaks from pan and keep warm.
Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by ⅔.
Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by ⅔.
Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm.