Seared NY Strip Steaks with Brussels Sprouts

Serves: 4

Prep Time: 20 minutes  

Cook Time: 22 minutes


Four 9-oz. NY strip steaks

Olive oil, for coating

3/4 cup dry red wine, such as Cabernet Sauvignon

1 pound fresh Brussels sprouts, halved lengthwise

3 tablespoons unsalted butter


To cook the steaks:

  1. Season both sides of steaks generously with salt and pepper, and coat with oil. Preheat large frypan over high heat. Add steaks and cook for about 3 minutes per side for medium-rare doneness. Remove steaks from pan and transfer to wire rack or trivet set over baking sheet to rest 4 minutes.
  2. Add wine to pan and simmer until it is reduced to 1/4 cup, about 4 minutes.
  3. Meanwhile, to prepare the Brussels sprouts:
    In separate large frypan, bring 1/2 cup of water to a boil over high heat. Add sprouts, cover, and steam for about 3 minutes, or until bright green. Add butter and cook uncovered over medium-high heat, tossing occasionally, for about 5 minutes, or until Brussels sprouts are golden brown. Season with salt. .
  4. To serve place Brussels sprouts on plates. Slice steaks across the grain and arrange steak slices alongside the Brussels sprouts. Drizzle with wine reduction and any accumulated juices from steaks.

  1. Thank you so much! I love your suggestions as much as I love the cookware. I know when you’re on air selling products, you can’t get into ‘how to cook’ things so I really appreciate this – especially since you sell your meats as well.

    THANKS Curtis.
    When will you be on the show and Beat Bobby Flay? lol


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