New York Strip with Balsamic Glaze and Roasted Brussels Sprouts

New York Strip with Balsamic Glaze and Roasted Brussels Sprouts ingredients

• 1.25 lbs New York Strip steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 lb Brussels sprouts
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 cup balsamic vinegar
• 1 tbsp brown sugar (packed)

How to make New York Strip with Balsamic Glaze and Roasted Brussels Sprouts

1. Preheat your oven to 400°F (200°C). Trim the ends off 1 lb of Brussels sprouts and halve them. In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
2. Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are tender-crisp and caramelized at the edges.
3. While the Brussels sprouts roast, remove the 1.25 lbs of New York Strip steaks from the refrigerator to come to room temperature for at least 15-20 minutes. Pat the steaks thoroughly dry with paper towels to encourage a better sear.
4. Season the steaks generously on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
5. Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat until it's smoking. Add 1 tablespoon of olive oil to the hot skillet.
6. Carefully place the seasoned New York Strip steaks in the skillet. Sear for 3-4 minutes per side until a deep, golden-brown crust forms. For thicker steaks, transfer the skillet to the preheated 400°F oven and continue cooking for 5-8 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
7. Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
8. While the steaks rest, prepare the balsamic glaze: In a small saucepan, combine 1/2 cup of balsamic vinegar and 1 tablespoon of packed brown sugar. Bring to a simmer over medium heat.
9. Cook, stirring occasionally, for 5-8 minutes, or until the glaze has reduced by about half and is thick enough to coat the back of a spoon. Be careful not to over-reduce, as it will continue to thicken as it cools.
10. Slice the rested New York Strip steaks against the grain. Arrange the sliced steak and roasted Brussels sprouts on plates. Drizzle the balsamic glaze generously over the steak before serving.

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