Home / Recipes / SEARED STRIP STEAK · RED WINE JUS
Shared recipe
SEARED STRIP STEAK · RED WINE JUS
Yield: 24 portions (8 oz) Method: Sear + roast + pan sauce Charred crust, medium-rare center, napped with reduced red wine and veal fond. Built for dinner service timing.
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Method
1
Season steaks; sear hard in cast iron with grapeseed oil.
2
Finish in oven to 125°F core; rest on rack.
3
Deglaze with shallot, red wine, veal stock; mount with butter.
4
Slice on bias; spoon jus at pickup.
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