Strip Steak with Bearnaise Sauce
|New york strip steak/Shell steaks||40 Ounce (4 Pieces, 10 Ounce Each)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Shallots/1 small onion||3 , chopped to make 1/4 cup|
|Bearnaise Sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
1. Trim any excess fat from the steaks and score the remaining fat around the edge at 1-inch intervals so the meat will lie flat. Place the steaks in a large shallow glass dish. Combine the oil, wine and shallots or onion in a 1-cup measure. Pour the marinade over the steaks and cover. Allow the steaks to marinate at room temperature for at least 2 hours. Remove the steaks from the marinade. Reserve the marinade.
2. Prepare the grill so the coals are medium-hot.
3. Grill the steaks 4 inches from the heat, brushing with the marinade, for 5 minutes on each side for rare, 10 minutes on each side for medium and 15 minutes on each side for well done, or until the steaks are done as you like.
4. Place the steaks on a carving board and season with the salt and pepper. Allow the steaks to "rest" for 10 minutes.