The “Breakup Steak” I Make for Anyone Who Has Been Wronged
This garlic-packed steak recipe slow-roasts a thick New York strip for tender, rosy results, then tops it with a buttery rosé wine sauce.
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- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 (2-inch-thick) New York strip steak (about 1 1/2 pounds)
- 15 clove garlic, peeled (from 1 medium head or use pre-peeled cloves)
- 3 tbsp olive oil, divided, plus more as needed
- 1+1/2 tbsp Herbes de Provence
- 2+1/2 tsp kosher salt, divided, plus more to taste
- 1 tsp freshly ground black pepper
- 1+1/2 cup rosé wine
- 4 tbsp butter, sliced and chilled
Instructions
- 1
Adjust the oven rack to the upper-middle position.
- 2
Pull the steak out of the fridge and let it warm up at room temperature for about 10 minutes. Meanwhile, in a small food processor or a tall jar if using an immersion blender, combine the garlic, 2 tablespoons olive oil, Herbes de Provence, 1/2 teaspoon salt, and the pepper. Blend until frothy and the garlic is broken down to a paste, about 30 seconds.
- 3
Preheat a cast-iron or other oven-safe skillet over medium-high heat. Meanwhile, pat the steak dry with a paper towel and season on both sides with 1 teaspoon of the salt. Add 2 tablespoons of the oil and heat until starting to smoke. Tilt to coat the pan with oil, then add the steak. Cook it, without moving, until well-browned on the bottom, 6 to 7 minutes. Flip and sear the other side, about 5 minutes more. Remove from the heat.
- 4
Using a spoon, coat the steak thickly on all sides with the garlic paste, flipping to cover both sides. Insert a probe thermometer, if you have one, into the center of the steak.
- 5
Place the steak in the oven on the upper-middle rack and slow-roast until it reaches 125°F to 130°F on an instant-read thermometer, for medium-rare, 15 to 30 minutes.
- 6
Remove the steak to a cutting board and let it rest for 10 minutes (the internal temperature will continue to rise to about 135°F during this rest).
- 7
While the steak is resting, return the pan with the remaining garlic mixture to the stovetop. Pour in the wine and set the pan over medium-high heat. Bring the wine to a boil, stirring and scraping the browned bits from the bottom of the pan, then continue to boil until it is reduced to about 1/2 cup, 5 to 10 minutes. Lower the heat to medium-low and add the remaining 1 teaspoon salt. Use a whisk to incorporate the cold butter, one piece at a time and whisking between each one, to create a well-emulsified sauce. Remove the pan from the heat.
- 8
Slice the rested steak into 1/2-inch-thick slices against the grain and serve with the wine sauce drizzled over it. Store leftovers in an airtight container in the refrigerator (but tin foil swans are also OK) for up to 3 days. Reheat gently in the microwave in 30-second increments until warmed through. Love the recipe? Leave us stars and a comment below!