1 12-16 ounce New York strip steak (1 1/2-2 inches thick)
2 tablespoons Stubb’s Beef Spice Rub
1 tablespoon canola, grapeseed or other high-heat cooking oil
For the pan sauce:
1/2 cup dry red wine (I used a Tempranillo)
1/2 cup beef broth or stock (you can also substitute chicken broth)
1/4 cup Stubb’s Beef Marinade
1-2 teaspoons honey, or to taste
2 tablespoons butter
Preheat oven to 450°F. Rub the steak on all sides with the spice rub and set aside.
Heat a medium saute pan or cast iron skillet over medium-high heat and add oil to pan. When the oil is hot, place the steak in the pan and let it sit for at least 30 seconds to 1 minute without moving it. When that side is evenly browned, flip it over and cook the opposite side for at least 30 seconds. Sear the other sides of the steak as well for a few seconds each.
When steak is evenly seared, remove the pan from the heat and place the steak on a baking tray. Place steak in the oven and let it finish cooking for about 5-6 minutes (this will cook it to about medium-rare). Cook for a longer or shorter amount of time, depending on your preferred doneness. Remove steak from the oven and let it rest for a few minutes before slicing.
Meanwhile, pour the pan drippings into a heat-safe dish and set aside. Wipe out the saute pan with a towel to remove any charred spices. Pour about a tablespoon of the reserved pan drippings back into the pan and set it over medium-high heat. Add the wine to the pan and let it come to a boil and reduce by one-half to two-thirds the amount of liquid, stirring occasionally with a wooden spoon to prevent burning. Next, add the broth and marinade to the pan and let it simmer heavily until it has reduced to at least two-thirds the original amount. For a thicker sauce, simmer it a little longer, stirring occasionally. (Keep in mind that after the sauce is removed from the heat, it will thicken up more as it cools down.) Stir in the honey and butter, taste and adjust flavor with more honey or butter to balance out the saltiness.
Slice up the steak, plate it up onto two plates and spoon the pan sauce on top.
Serving tip: This dish goes great with roasted asparagus and garlicky mashed potatoes!
This recipe was developed for Stubb’s by Katie Machol of Culinary Pirate. For more recipes by Katie, please visit her website at www.culinarypirate.com.