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 Comment
  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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