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NY strip steak with sauce robert

Chef, Lenny Redé
Wine Pairings:   Merlot

Opt for full-bodied red wines with a NY strip steak to complete a classic food and wine pairing

Savvy match: The NY strip steak at the center of this dish is a flavor-packed, thicker beef cut, served with a savory Sauce Robert.  Merlot may be the best wine to pair with this steak, letting its fruit flavors and moderate tannins compliment the sauce. 

Sauce Robert, pronounced Roh-Ber, is one of the most classic French sauces dating back to the 1600s. Marie-Antoine Carême canonized it in the early 19th century. This sauce would go easily with pork, chicken, or, as we do here, with beef. A showstopper, this sauce will elevate any dinner. But, of course, tradition would prefer a pairing of a right bank Bordeaux-style like Merlot and would be lucky to share the stage with this dish.

Ingredients

*Instant Read Thermometer, Cast Iron Pan  
  • 1 ½ pound – 2 pound Steak, NY or Rib Eye 
  • Kosher salt
  • Fresh ground pepper 
  Sauce Robert:
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1/2 cup Merlot (red wine)
  • 1/2 cup beef demi-glace 
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons tomato paste
  • 1 teaspoon Dijon mustard

Steps

1.

Line a baking sheet with aluminum foil and place a rack over the top.

2.

Heat oven to 275 degrees F.

3.

Rub steak with plenty of salt and black pepper.

4.

Place steak on the rack and place into a 275 degree F oven for 45 – 60 minutes.

5.

Remove when the internal temperature reads 130 degrees F and let rest for 15 minutes.

6.

Heat cast iron pan to medium high heat, sear the steak in a cast iron pan for 1 minute per side.

7.

When the internal temperature reaches 135 degrees F, move to a plate.

8.

Sauce Robert (can be made ahead of time)

Sweat shallots in butter.

9.

Add wine and beef demi-glace and reduce by half.

10.

In a small bowl combine the vinegar, sugar, mustard, and tomato paste into a slurry. Whisk into the demi-glace and red wine mixture, simmer for a few minutes. Set aside.

11.

Serve with Sauce Robert, roasted potatoes, asparagus, and a lighter bodied Bordeaux style red wine.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.