Pan-Seared New York Strip with Balsamic Deglaze

Pan Seared New York Strip with Balsamic Reduction

Let's talk about elevating your dinner game with a killer New York Strip with a beautiful balsamic pan sauce. But here's the secret weapon: grass-fed beef. Trust me, it's not just a fancy label – this stuff is the real deal. You're biting into a steak that's got this amazing depth of flavor. It's a little nutty, a touch gamey, and has this incredible mineral richness that'll make your taste buds do a happy dance. That's grass-fed beef for you. It's not just delicious; it's actually better for you too, packed with those good omega-3s and antioxidants.

Choosing grass-fed beef also supports sustainable farming practices. These cattle contribute to reducing greenhouse gases and naturally enrich their pastures—it's a delicious way to support the environment.

Now, let's get cooking. Season your steaks with the great sweet and smoky Applewood Smoked Sea Salt, get your skillet smoking hot, and sear it to perfection. Then, take some high-quality butter and balsamic vinegar  for our high-quality steaks and let the deliciousness shine over our New York Strips. The result? A harmonious blend of nutty, frothy, and fruity notes that elevate the natural flavors of your New York Strip.

Indulge in this grass-fed delight – your taste buds will thank you, and you'll be making a positive impact with every bite.

Serves 4-6

Ingredients:

• 2–4 New York Strip steaks, 1½ in. thick
• 1–2 TBSP s.a.l.t. sisters Applewood Smoked Sea Salt
• 2 TBSP extra virgin olive oil
• 2 TBSP butter
• 3 TBSP balsamic vinegar

Directions:

1. Before preparing steaks, let them stand for 30 minutes at room temperature. Season the steaks on both sides with Applewood Smoked Sea Salt.
2. Heat a large skillet over medium-high heat. Add extra virgin olive oil and coat the skillet evenly.
3. Add the steaks to the hot skillet and cook for 3 minutes on each side until browned.
4. Reduce the heat to medium-low and add the butter to the skillet. While holding the handle, tilt the pan toward you so that the melted butter pools near the edge. Add the balsamic vinegar and cook for 1½ minutes, allowing the flavors to meld.
5. Use a long spoon to baste the foaming butter and vinegar mixture over the steaks. Remove the steaks from the skillet and cover them loosely with foil. Let them rest for 10 minutes.
6. To serve, slice the steaks diagonally across the grain and drizzle with the remaining pan drippings.

Enjoy this delicious Pan-Seared New York Strip with Balsamic Deglaze for a flavorful meal!