- 2kg New York strip steak (about 1-inch thick)Kosher salt and freshly ground pepper
- 1 large shallot, minced
- 3/4 cup boxed red wine
- 2 to 3 tablespoons cold unsalted butter, cubed
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides.
- Place the steak, standing up on the strip of fat, on braai and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat on the braai and sear until deep brown on one side, 4 to 5 minutes.
- Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes.
- Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes.
- Add the wine and scrape up any browned bits with a wooden spoon.
- Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce.
- Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
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