How to Cook Braised New York Strip Steak

The New York Strip Steak is a very tender cut of beef. It is a perfect cut for braising. Although this cooking method is generally used for less tender cuts of meat, it can be used to prepare a very tasty New York Strip Steak. Braising meat involves cutting it into cubes or chunks, coating it with flour and spices, browning it in oil or fat, placing it in liquid in a covered pan and cooking it in the oven over low heat for two to three hours.

Things You'll Need

• Frying pan
• Dutch oven or seasoned cast-iron skillet with cover
• 1 pound New York Strip steak
• 1/2 cup sifted flour
• 1 tablespoon coarse black pepper
• 1 medium Vidalia onion, chopped
• 1 tablespoon minced garlic
• Sea salt to taste
• Olive oil
• 1 cup merlot, or other dry red wine

Instructions

1. Cut the steak into 2-inch cubes. Thinly coat the bottom of a frying pan with the olive oil. Heat on medium-high. Mix the flour, pepper and salt in a shallow bowl.

2. Place the sliced onions and garlic in the pan. While this mixture is cooking, coat the cubed steak with the flour mixture.

3. When the onions and garlic are translucent, place the cubes into the pan and brown them. Make sure not to turn too often so as not to dislodge the coating.

4. Pour the merlot into your Dutch oven and place in a heated oven to warm while the meat is browned. Transfer the steak, onions, garlic and resulting juices into the Dutch oven with the merlot and cover.

5. Return the Dutch over to the oven and bake at 275 degrees for two hours. Check the dish occasionally to ensure there is still liquid around the cubes. Add water or more merlot in small quantities as needed.

Tips & Warnings

• Cooking times may vary. Experiment with different temperatures and cooking vessels. For example, cast iron conducts heat much better than aluminum. Try adding chopped vegetables. Braise the steak in reduced apple cider and slices of golden delicious apples.