Cookbook:Slow-Roasted Strip Steak
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These mouthwatering strip steaks are cooked slowly until fork-tender. No need to slice across the grain or anything, because they're already very tender, almost like a filet.
- 4 6-8 ounce strip steaks
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 cup red wine
- 1/2 cup beef broth
- Heat a large cast iron skillet over high heat for 6 minutes.
- Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
- Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.
- Insert a probe thermometer into one of the steaks and bake at 225 degrees until internal temperature reaches 140 degrees F for medium-rare.
- Remove steaks from pan and keep warm.
- Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by 2/3.
- Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by 2/3.
- Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm.