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:
- 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.
- Add wine to pan and simmer until it is reduced to 1/4 cup, about 4 minutes.
- 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. .
- 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.