New York Strip Steak

An easy New York strip steak recipe with a butter, wine and shallot sauce.  Serve the steaks topped with Garlic Shrimp or alone with a garnish of freshly chopped parsley.  If topping with Garlic Shrimp, cut shrimp recipe in half

Serves 4
4 1-1½-inch-thick New York strip steaks
3 tablespoons extra virgin olive oil
3 tablespoons seasoning mix, such as steak seasoning or Cajun seasoning
2 tablespoons butter
1 large shallot, chopped
1 large garlic clove, chopped
¼ cup white wine or vermouth
Handful chopped parsley for garnish

Drizzle the steaks on both sides with about 2 tablespoons of the olive oil and coat with the seasoning mix.  Heat a large non-stick skillet, cast iron pan or griddle over high heat.  Cook the meat for 5 minutes on each side for medium-rare.  When done, remove steaks to a plate and allow to rest for 3 minutes. 

Return skillet with pan drippings to stove.  Over medium heat, add 1 tablespoon olive oil plus 1 tablespoon butter.  When melted add the shallots and the garlic and cook for 2 minutes.  Add the wine and cook and stir for about 1 minute.  Add the remaining tablespoon of butter and cook and stir until sauce is slightly thickened. 

Serve the steaks topped with Garlic Shrimp or alone with a garnish of parsley.  If topping with Garlic Shrimp, cut shrimp recipe in half.