I’m on a mission. A mission to recreate the steakhouse at home. Think steak with a crisp, perfectly-seared exterior and juicy, flavorful interior. Imagine it alongside a rich, complex, concentrated red wine. You, too, can master the perfect strip steak and wine pairing. All it takes is a few ingredients and some basic techniques.
About the Strip Steak
The strip steak is a cut from the short loin of the cow, right next to the rib. This region is quite tender, because its muscles are not used often. It is also referred to as the New York Strip, or when cut thicker, Manhattan Strip.
With its tight grain yet tender meat, it’s no wonder the strip is a steakhouse favorite. It strikes a great balance between all of the cuts. Strip steak has less marbling than a ribeye (unless you pick a Wagyu-style strip steak), but enough fat to be juicy. It has a moderately beefy flavor. And with little connective tissue, it is not chewy.
About the Wine Pairing
One of the best wines to pair with strip steak is Cabernet Sauvignon. Strip steak’s fat softens Cabernet Sauvignon’s robust, structured tannins, letting its dark fruit and spice notes come to the forefront. Whether you’re enjoying an elegant, mineral-driven Bordeaux blend, a bold, fruit-forward Napa Valley Cabernet Sauvignon, or an earthy Super Tuscan, this varietal’s peppery aromatics are excellent with steak. For this pairing, I chose the Silver Oak Alexander Valley Cabernet Sauvignon, which has a distinct American oak influence, along with earthy black plum and blackberry notes.
For me personally, it’s hard to beat the bold flavors of Cabernet Sauvignon and steak. However, if you’re looking to branch out, Syrah is one option, particularly if your steak is being served with a cream sauce. Syrah is softer than Cabernet Sauvignon, but still full-bodied, with supple dark fruit and tannins. Alternatively, an inky, juicy Malbec is great with steak and chimichurri sauce.
When pairing steak and wine, I like for the sides to be mild in flavor, so they do not clash with the full-bodied Cabernet Sauvignon. For this pairing, I chose crispy oven potatoes (pictured above), but fresh bread rolls, creamed spinach, and sauteéd mushrooms are also excellent.
Tips for Restaurant-Style New York Strip Steak
Making delicious steak is much less about the recipe, and far more about the technique. Here are our time-tested tips for a perfect strip steak:
- Tailor the cooking method to the size. New York Strip comes in many different sizes. If your strip steak is thin (a half inch or less), you can sear it quickly on a pan. But thicker cuts of steak require more care to ensure the inside cooks evenly, while the outside does not overcook. For thicker cuts, I highly recommend the reverse sear (see recipe below).
- Remove your steak when it reaches 5 degrees below your desired temperature. When you remove a steak from heat, its internal temperature continues to rise. So, if you want a medium-rare steak at 120 degrees F, you should actually remove it from the heat at 115 degrees F. If it’s not done enough, you can always put it back on the heat, but overcooking an expensive steak cannot be reversed.
- View resting as part of the cooking process. If you cut the meat too early, all of the juices will leak out into a bloody mess. Rested steaks are more tender because the juice reintegrates into the meat. It is also a great way to let the center of the steak finish cooking evenly, without making the exterior overcooked. To note, there is also such thing as over-resting. If you let your steak rest for longer than 15 minutes, it will cool down and its fats will begin to solidify again. Not so tasty! So, a 10 minute rest is really the sweet spot.
Reverse-Seared NY Strip Steak Recipe & Wine Pairing
Ingredients
- 2 strip steaks
- 1 tbsp butter
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: Fresh rosemary and thyme
Instructions
- Preheat oven to 225°F on the traditional bake setting, not convection bake.
- Pat steaks completely dry on a baking sheet. Salt and pepper each side generously.
- Place steaks into oven. Check the temperature every 15 minutes. Once the temperature comes within 10 degrees of your target temperature, check more frequently.
- Remove steaks when they reach 80°F for rare, 90°F for medium rare, or 100°F for medium.
- Sear one steak at a time, flipping every 2 minutes until they reach 115°F for rare, 120-125°F for medium rare, and 130-135°F for medium.
- After the first flip, add 1 tbsp butter and fresh herbs. Spoon the butter over the steak as it sears.
- Remove the steak from heat and place on a rack to rest. During rest, the steaks should rise to 120°F for rare, 125-130°F for medium rare, and 135-140°F for medium.
- Repeat searing process for the other steak.
- After 15 minutes, slice and enjoy alongside a Cabernet Sauvignon of your choice!
Enjoyed this wine pairing with strip steak? Check out our other easy, delicious wine pairings here.