New York Steak
Pan-Roasted Steak with Aux Jus Sauce, Steamed Carrots, Potatoes, and Sauteed Spinach
Pan-Roasted Steak with Aux Jus Sauce, Steamed Carrots, Potatoes, and Sauteed Spinach
Heat a pan with olive oil. Sear the steak on both sides, finish in the oven for about 6–7 minutes. Let rest.
Discard excess fat, deglaze the pan, add demi-glace, and reduce.
Slice the rested steak, plate over the sauce, garnish with steamed carrots, potatoes, and sauteed spinach.
Calories: ~450 kcal | Protein: ~34g | Fat: ~30g | Saturated Fat: ~10g | Carbs: ~10g | Fiber: ~2g | Sodium: ~420mg
Biondi Santi Brunello di Montalcino Tenuta Greppo 1995
Rich, structured, and elegant, with notes of ripe cherries, tobacco, and earthy spices, pairing perfectly with hearty New York steak flavors.
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