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AAA Traveler Worldwise | Foodie Finds
Reverse Seared Steak with a Red Wine Pan Sauce


It doesn’t take a lot of fancy ingredients or equipment to make this delicious steak at home.  Toss together you favorite salad…Chef Bernstein usually opts for Caesar…for a lovely meal.


  • New York Strip, at least 1-inch thick
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 tablespoon of Grapeseed or Peanut Oil
  • 2 tablespoons of Butter
  • 1 – 2 minced Shallots
  • 1 teaspoon of Green Peppercorns in Brine
  • 1 teaspoon of Barley Crushed Black Peppercorns
  • 1 cup of Red Wine (a dry, non-fruity wine is recommended)
  • 1 cup of Beef Broth
  • ¼ – ½ cup of Heavy Cream
  • 1 – 2 tablespoons of Worcestershire Sauce


  • Heat your oven to 250° F. Place the steak on a roasting rack that has been fitted over a sheet tray.
  • Cook the steak until the internal temperature reaches 110 – 112° F (about 20 minutes).
  • Once the steak is fully cooked, remove it from the oven.
  • Heat a cast iron or heavy-bottomed stainless-steel pan over medium-high heat. Add the oil and allow it to heat for a minute.
  • Add the steak and 1 tablespoon of butter at the same time.
  • Sear the steak until golden brown on both sides.
  • Remove steak and tent it with aluminum foil to keep warm while you make the sauce.
  • Add shallots to the pan and sauté for 1 – 2 minutes. Then add the green and black peppercorns and toast for 30 seconds.
  • Add the wine and reduce down ¾ of the way.
  • Once reduced, add the broth (reduce by half) and the cream. Reduce the temperature to medium-low heat.
  • Allow the sauce to simmer until it’s nice and thick. Swirl in the Worcestershire Sauce and remaining 1 tablespoon of butter.
  • Season with salt to taste.