New York Strip Roast with Madeira Pan Sauce
New York Strip Roast with Madeira Pan Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix coarse salt, pepper, and allspice in bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix coarse salt, pepper, and allspice in bowl.
Sprinkle spice mixture over roast.
Let stand at room temperature 1 hour.
Preheat oven to 375°F.
Heat oil in large wide ovenproof skillet over mediumhigh heat until nearly smoking.
Add roast, fat side down, to skillet; cook until well browned on bottom, 3 to 4 minutes.
Turn roast, fat side up, and transfer skillet to oven.
Roast until instant-read thermometer inserted into center of meat registers 130°F for medium-rare, about 50 minutes.
Transfer to platter; let rest while preparing sauce.
Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat.
Add shallots to skillet and sauté until soft, about 3 minutes.
Add Madeira; boil 1 minute.
Add broth and boil until liquid is reduced by about 1/3, stirring occasionally, about 8 minutes.
Add any accumulated juices from meat to skillet; boil 1 minute longer.
Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce.
Season sauce with salt and pepper.
Transfer sauce to small pitcher.
Cut meat against grain into 1/3-to 1/2-inch slices and arrange on platter.
Serve sauce alongside.
A Napa Valley Cabernet Sauvignon.
We like the blackberry and blueberry flavors and the subtle cocoa and spice of the 2005 Ladera ($39).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.