Beef top loin steaks, also known as New York strip steaks, have been a steakhouse favorite for generations. The tender and flavorful boneless loin steaks are served in luxury restaurants and humble diners alike. This recipe pairs rich, meaty steaks with a red wine sauce that can be whisked together while the steaks are cooking. The mushrooms, garlic, and red wine complement the beef perfectly. For the ultimate steakhouse experience at home, serve the saucy steaks with a baked potato and vegetable medley.
Ingredients
| Amount | Ingredient |
|---|---|
| 2 | boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each) |
| 1 teaspoon | lemon pepper |
| Chopped fresh parsley (optional) | |
| For red wine sauce: | |
| 1 tablespoon | olive oil |
| 1 cup | sliced cremini or button mushrooms |
| 2 cloves | garlic, minced |
| 1/2 cup | dry red wine |
| 1/3 cup | ready-to-serve beef broth |
| 1/3 cup | whipping cream |
| 1/4 teaspoon | ground black pepper |
| Salt |
Instructions :
Press lemon pepper evenly onto both sides of the steaks. Heat a large nonstick skillet over medium heat. Cook steaks for 12-15 minutes for medium rare to medium doneness, turning steaks occasionally. Remove to a platter and keep warm.
For the sauce, add oil to the skillet, then mushrooms and garlic. Cook for 1-2 minutes. Add wine and cook for 1-2 minutes until the liquid is reduced by half. Stir in broth, cream, and black pepper. Cook for 2-3 minutes until thickened—season with salt to taste.
Spoon sauce over steaks. Garnish with parsley if desired. Serve immediately.
Cook's Tip :
Let steaks stand for at least 5 minutes before slicing for easier carving.
FAQs About Top Loin Steaks with Red Wine Sauce
Q: What is the recipe for Top Loin Steaks with Red Wine Sauce?
A: The recipe for Top Loin Steaks with Red Wine Sauce involves searing sirloin steaks and then serving them with a delicious red wine sauce. It’s a simple yet flavorful dish that is sure to impress.
Q: How do I make the red wine sauce for the steaks?
A: To make the red wine sauce, you will need shallots, beef stock, red wine, and butter. After searing the steaks, you will use the pan drippings to create the sauce and simmer it with the wine and other ingredients until it thickens.
Q: What type of steak is best for this recipe?
A: This recipe calls for sirloin steaks, but you can also use tenderloin or ribeye if you prefer. The important thing is to choose a cut of steak that is tender and well-marbled for the best flavor.
Q: Should I cook the steaks at room temperature?
A: Yes, it is best to let the steaks come to room temperature before cooking. This helps them cook more evenly and ensures a juicy and tender result.
Q: How do I sear the steaks?
A: To sear the steaks, heat a cast iron skillet over medium-high heat. Season the steaks with salt and pepper, then add them to the hot skillet. Cook for about 3-4 minutes per side to achieve a nice brown crust.
Q: How do I make the pan sauce for the steaks?
A: After removing the steaks from the skillet, add shallots, garlic, and butter to the pan. Cook until the shallots are softened, then deglaze the pan with red wine. Scrape up any brown bits from the bottom of the pan and simmer the sauce until it thickens.
Q: Can I use a different type of wine for the sauce?
A: While red wine is traditionally used for this recipe, you can experiment with different varieties to find the flavor you prefer. Just keep in mind that the taste of the sauce will vary depending on the type of wine you use.
Q: How do I know when the steaks are cooked to my liking?
A: The best way to ensure the steaks are cooked to your desired doneness is to use a meat thermometer. For medium-rare, the internal temperature should reach 135°F (57°C). Cook for another minute or two for medium or adjust the time according to your preference.
Q: Can I thicken the sauce if it is not thick enough?
A: If the sauce is not thick enough, you can thicken it by simmering it for a longer time or adding a cornstarch slurry. To make a slurry, mix equal parts cornstarch and cold water, then slowly add it to the simmering sauce while stirring continuously until it thickens.
Q: What should I serve with the Top Loin Steaks with Red Wine Sauce?
A: The steaks pair well with roasted potatoes and carrots, or you can serve them alongside your favorite vegetables. The red wine sauce also complements the flavors of a good quality beef dinner.
27 responses to “Top Loin Steaks with Red Wine Sauce”
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