Pan-Seared New York Strip with Balsamic Deglaze

Pan-Seared New York Strip with Balsamic Deglaze
Serves 4-6

  • 2-4 New York Strip steaks, 1½ inches thick
  • 1-2 TBS s.a.l.t. sisters Applewood Smoked Sea Salt
  • 2 TBS Extra Virgin Olive Oil
  • 2 TBS butter
  • 3 TBS balsamic vinegar



Before preparing steaks, let stand for 30 minutes at room temperature. Season steaks with Applewood Smoked Sea Salt. Heat a large skillet on medium-high heat and add EVOO; coat evenly. Add steaks to pan and cook 3 minutes on each side until browned. Reduce heat to medium-low and add butter. Tilt pan toward you so melted butter pools; add the vinegar and cook 1½ minutes. Baste steaks with juice from pan. Remove steaks and cover with foil; let rest
10 minutes.

To serve, slice steaks diagonally across the grain and drizzle with rest of pan drippings.