Skillet Strip Steak with Red Wine Peppercorn Marinade

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for skillet strip steak with red wine peppercorn marinade is a delightful combination of flavors that will elevate your steak dinner to a whole new level. The marinade, made with red wine and peppercorns, infuses the meat with a rich and tangy taste. Cooking the steak in a skillet ensures a perfectly seared exterior and a juicy, tender interior. Serve this mouthwatering dish with your favorite sides for a memorable dining experience.

Keywords: skillet strip steak, red wine, peppercorn marinade, seared, tender

skillet strip steak with red wine peppercorn marinade recipe details

Skillet strip steak with red wine peppercorn marinade recipe, recipe Rating: 4.7
Number of votes:135

New York strip flavored by one of New York’s favorite beverages, red wine. Inspired by BigStupidFingers’ “Flat Iron Steak in a Red Wine Reduction with Peppercorns.”
Ready in: 1 hour 25 mins

Ingredients

Makes: 1 steak

• 1 cup red wine
• 1 tablespoon black peppercorns
• Pinch white sugar
• Pinch salt
• 1 (1 1/4-inch thick) strip steak (or more), at room temperature

Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 1 hour, marinating

1. Stir red wine, peppercorns, sugar, and salt together and heat for about 5 minutes in saucepan over medium heat. Allow to cool slightly, then pour into large resealable plastic bag, Add steak, seal the bag, turn to coat, and refrigerate for 1 hour to marinate.
2. Set a cast-iron skillet in the oven and preheat oven to 500 degrees F.
3. Remove cast-iron skillet from oven and set over high heat on the stove. Lift steak out of marinade and lay down in the skillet. Cook for about 2 minutes on each side to brown.
4. Place skillet with steak back into the oven. Bake for about 6 minutes, until steak reaches an internal temperature of 135 to 140 degrees F (for medium-rare).
5. Remove skillet from oven and transfer steak onto a plate. Let it rest for 5 minutes to allow the juices to reabsorb into the steak. Serve.Note

Recipe makes 1 cup of marinade, enough for 2 pounds of steak.