NY Strip with Sun Dried Tomato Basil Pan Sauce

This recipe is an adaption of my mother’s recipe: Filet Mignon with Goat Cheese and Pancetta Pan Sauce and Creamed Spinach. Being a somewhat broke 20-something-year-old, buying a NY strip is a splurge in itself, so filet was out of the question. I didn’t have any goat cheese or pancetta in my apartment, so I made due with what I already had.

Still, it came out delicious and very gourmet. I seriously felt like I was eating at a restaurant. I felt very proud of myself and you will too after cooking and serving yourself this meal. Treat ‘yoself!

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2 people


  • 2 NY strip steaks
  • 2 Tbsp. basil leaves, minced
  • 4 Tbsp. sun dried tomatoes, minced
  • 1/2 c. red wine
  • 1 small shallot, minced
  • Salt, to season


Let the steak sit out at room temperature and pat dry with a paper towel. Generously salt both sides of the steak, massaging the salt into it. Cook the steak in a cast iron pan, about 3-4 minutes per side. When done, let it rest on separate dish.

To make the pan sauce, in same cast iron skillet, deglaze with red wine. Scrape up any crumbs with a wooden spoon to add to the sauce. Add the minced shallots, basil leaves, and sun dried tomatoes.

Stir to combine, then add the steak with its juices. Only let the steak sit in the skillet long enough to coat all sides in the pan sauce.

Remove the steak to a plate, pour the pan sauce on top, and add the sun dried tomato basil mixture to top of the meat. Serve with creamed spinach as a side dish.


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