New York Strip Steak

New York Strip Steak, oddly enough, in New York City is NOT called a New York Strip Steak. It’s just a strip steak or a Delmonico Strip Steak.

Per Wikipedia…..

……”Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

Whatever it’s called in various parts of the world it turns out to be a real good steak. We get ours from Costco and they weigh about a pound each. So,,,we wind up splitting one for supper.

Tonight it’s a little bit of a twist on an old favorite, We’re adding caramelized onions, cored seeded Roma tomatoes and a red wine reduction.

Don’t panic! It’s easy!

Ingredients

These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of the ingredients to what is needed for the number of servings that you have chosen. Also you can switch the amounts to metric.

Olive oil
1/2 medium onion – cut into strips
salt and black pepper
1 one pound new york strip steak or 2 half pounders
2 fresh roma tomatoes cored and seeded
3/4 cup red wine
1 tablespoon butter

Here is the how to for your New York Strip Steak

First put a skillet on at medium heat with a couple of tablespoons of olive oil – just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8″.

Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent.

While the onions are cooking core and seed the Roma tomatoes and cut them into pieces a little bit bigger than bite size. Sorry, the pic shows them before I made the “little bit bigger than bite size” cuts.

When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.

When the steak is seared on both sides and is cooked just shy of the degree of doneness that you want- was that bad grammar? Lay the pieces of tomato on top of the onions.

Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.

Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little and……

….enjoy the rest of that bottle of red wine. Ours tonight was a nice California Cabernet.