It's the last post in my All About Peaches series from last Friday's dinner...
First, we had Peach, Goat Cheese and Mint Bruschetta with Peach Mojitos, then Grilled Peach and Veggie Skewers, and lastly, of course, the Strip Steak. Jamie is a genius when it comes to steak, both at cooking it and picking the best cut on a menu. For our anniversary dinner out a few weeks ago, he ordered a medium-rare bone-in tenderloin, and it was so tender and succulent, it was like steak butter.
Seriously, it was that good. My salmon was good, too, but man, that steak was amazing...
This weekend we're going camping, and I happen to know he picked up a few USDA prime cuts for dinner at the campground, and it should be delicious since the prime steaks are always fantastically flavorful. Whether he grills it or sears it in a cast-iron pan on the stove, I have no complaints. Especially if I can relax while he's cooking!
The better the cut of meat, the less you have to work to make it good, so for a strip steak, a little salt and pepper is all you need along with a very hot pan or grill so you get a nice sear. For a 1 - 1 1/2 inch thick cut, about 3-4 minutes on each side will cook it to medium rare, which, in my opinion, is the only way to eat it. For the reduction sauce, all you need is a little balsamic vinegar and peach puree. To reduce something, you're simply boiling out the water, and when you reduce balsamic vinegar, you're left with a really sweet and tangy syrupy sauce that's fantastic on steak.
And one of my favorite things about leftover steak... steak and eggs for breakfast the next day. Some toasted bread, a few slices of steak, a poached egg, and a sprinkle of goat cheese and cherry tomatoes, and you have yourself a really yummy Saturday morning breakfast.
And I wouldn't think less of you if you took a nap on the couch afterwards. :)
New York Strip Steak with Peach Balsamic Reduction Sauce
- 2 strip steaks, 1 1/2 inches thick
- salt and pepper
- 1/2 cup balsamic vinegar
- 1 ripe peach, diced, pitt and skin removed
Season the meat with salt and pepper. Heat a cast iron skillet or grill to medium-high heat. (Make sure the pan is hot enough so that the meat sizzles when it touches the pan.) Cook the steaks for 3-4 minutes on each side for medium-rare. Allow to rest on a plate for several minutes before cutting.
Meanwhile, combine the balsamic vinegar and diced peaches in a bowl; use an immersion blender to puree until smooth. Pour into a hot skillet on medium to medium-high heat so that liquid boils, but not too rapidly. Cook until sauce has reduced by half, and has a syrupy consistency. (Be careful not to reduce it too far, or it will become too thick and sticky.)
To serve, spoon sauce over the steak.