Strip steaks with port and balsamic reduction

Yeah baby steak

Normally I prefer steak to just be served plain. Every once in awhile, usually on my birthday, it gets a little fancy. The sauce is fantastic and very easy to make. When the meat is done cooking and resting on the counter, whip up the sauce.

For marinade

  • 16 ounces beef broth (homemade or low-sodium)
  • 1 cup dry red wine
  • 1/3 cup port
  • 1 tbsp Hoison sauce
  • 1 tbsp dried oregano
  • salt/pepper to taste

Sprinkle both sides of each strip steak with salt and pepper and place in a container that will also hold the marinade. Mix ingredients for marinade in a small bowl, whisking Hoison sauce to incorporate. Pour over steaks and refrigerate. Allow to marinate ideally for four hours to all day. Turn occasionally if the steak isn’t submerged. Cook steaks on a hot grill until your desired doneness. They can also be cooked on the stovetop in a cast-iron pan or in a broiler if it’s too cold for grilling where you are. It should take about five minutes each side for medium-rare.

For sauce

  • 1/3 cup balsamic
  • 2 tbsp port

Mix port and balsamic in small saucepan over medium heat. Whisk occasionally and allow the liquid to thicken and reduce by half. Remove from heat and pour over steaks immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Grilling/Smoking, Recipes and tagged , , , . Bookmark the permalink.

56 Responses to Strip steaks with port and balsamic reduction

  1. Joanne says:

    I want to lick that plate. The sauce looks and sounds fantastic! Strips are my favorite cut.

  2. Chef Scar says:

    Like you, I prefer my steak straight, right off the grill, with a little olive oil rubbed on before hand, like the Florentines do. However, once the weather changes it’s from the fire and into the pan for steak au poivre. This looks like another good method and I will give it a try as you can’t go wrong with those ingredients. Thanks.

  3. Kristy says:

    I like my steak with sauce and this one looks right up my alley. I’m going to have to come up with something other than my birthday though – it’s too far away. 😉

  4. So was it your birthday Mr G?
    This is the kind of birthday meal that Mr C would be more than happy to demolish with gusto.

  5. Kas says:

    That sauce looks to die for!!

  6. Oooh yeah baby, that’s one fabulous looking steak! Strip (sirloin or porterhouse here) is one of our favourite cuts! The marinade and sauce sound divine…

  7. I don’t often marinade steak because I haven’t got a recipe that appealed or quick enough for a steak night.. love that this has red wine, port and hoisin, 3 of my favs..

  8. Wonderful flavours! Scrumptious!
    🙂 Mandy

  9. Your reduction looks pretty delicious. I usually eat my steak au natural, but that sauce is tempting.

  10. Yvette says:

    It’s my question too, is it your birthday? Worth it, just to indulge in this beautiful looking saucy meat dish! xx

    • Hey Yvette, these were going to be my birthday steaks, Katherine got them and hid them in the freezer. But then she made reservations at our favorite place because we didn’t go at all this year. Well you can’t have good steaks just hiding out in the freezer.

  11. Eva Taylor says:

    The first time I was introduced to balsamic was in the late 8o’s in Modena, Italy; JT and I were there inspecting new equipment for his family business (soap makers since the 1800’s, long story, no longer in business). The family who made the equipment took us out for lunch, and when they discovered we had not tried balsamic they started ordering everything balsamic from he menu! But my most favorite thing had to be the steak with a 80 year old balsamic reduction! It was incredible! We were hooked. The sales rep took us about an hour out of the way just do he could buy us a bottle of 12 year old balsamic; it was $40 back then! You can buy the same one for $80 now in Williams Sonoma.
    I like the addition of the hoisin sauce, Greg. Another one to try on our growing list!

    • What a great story, Eva. The last really good balsamic we bought was in Napa Valley. Before you say heresy!, I assure you it was wonderful. We try to have a really nice one on hand and then one for marinades or everyday stuff. We used our good stuff for this one, but right now our good stuff is just a midrange one we got at Fresh Market. Still nice and it was aged. I do the same thing for olive oil. We have our high end, special occasion one and our everyday extra virgin olive oil. Oddly enough the really good olive oil we have also comes from California. It’s an Italian family though: What is the brand of balsamic you mentioned?

  12. Like many others, I´m with you on the simple steak. But you´re right, every so often, a gorgeous sauce is perfect with it and this looks fabulous. Want to pop over and dip a chip (french fry to you sir!) in it 🙂 Should I be singing “Cumpleaños Feliz” to you?!

  13. I can’t wait to try this. I too usually just eat my steaks with a touch of olive oil and spices but your reduction sauce looks terrific!

  14. Amy says:

    Wow, that balsamic reduction looks so syrupy and delicious! I’ve never had the patience to cook something down enough that it turns to syrup 🙂

  15. Looks wonderful! We do a port/balsamic reduction with dried figs, and put it on duck breasts…
    One of my winter time favorites!

  16. rutheh says:

    Winter is the time to eat meat for me. Looks so tasty. No grilling happening up here, though.
    Love cast iron cooking.

  17. Sissi says:

    A very interesting and appetising sauce and marinade. Since I’m not a steak eater (apart from steak tartare 😉 ) I am already thinking of adapting your marinade to other animals.

  18. aFrankAngle says:

    Oh my my … now this sounds wonderful. Seems the Hoison sauce would impact the choice of red wine!

  19. Whoa. You know something’s very right when you’re craving steak at 8 am! This is gorgeous Greg.

  20. ChgoJohn says:

    Too cold for grilling? Never! My grill is located right outside my kitchen door and I’ll use it all year, rain, shine, or snow. Like you, I rarely use a sauce with steak, preferring to place a little bleu cheese or gorgonzola atop it a couple minutes before removing it from the heat. Your sauce, though, is a game-changer and I’ll be shopping for some port later today.

  21. That sauce sounds divine and I can’t wait to try it. Might try whisking in a little butter at the end too, because if you’re going decadent, you might as well go all out!

  22. ceciliag says:

    I love these deep rich sauces with steak, and i am a great fan of balsamic.. looks great! c

  23. spicegirlfla says:

    The hoisin sauce in the marinate sounds fabulous, I would not have thought of that. I too like my steaks just seasoned lightly, but will occassionally marinade them. The sauce sounds deeply satifisfying!!

  24. I fell in love with balsamic after our trip to Italy, it is wonderful on just about anything. Love this recipe 🙂

  25. That steak looks so tasty it would make a non-meat eater change their mind! Fortunately, I love steak when it’s really good, and both the marinade and especially the balsamic reduction with the port sound wonderful…a must try next time we have steak. Bet you could sprinkle a little gorgonzola on top of that, too. Happy “before your birthday” to you!

  26. Let me just say.. a strip steak with balsamic reduction sounds like a good time and a good dinner. I love it. Definitely saving this recipe

  27. These look great, steak is a big favorite around our house so I’m always looking for something new!

  28. This loos so good. I would “Like” it twice if I could. Nothing like a steak and this one makes my mouth water.

  29. Very, very sexy pic. Good work.

  30. Rachel says:

    And how long did it take you to find hidden steaks? Did your steak radar go off as soon as you entered the house or did the dogs tip you off?

  31. Steak is always a big, “Yes!” at our house and I know the meat lovers would love this marinade and sauce.

  32. niasunset says:

    Seems delicious… I haven’t made a steak like that but it should be tasted, I noted.. Thank you dear Rufus, with my love, nia

  33. Lauren says:

    As a carnivore, my mouth is watering!!!

  34. Sounds and looks wonderful/will give this a try before the holidays for sure. I need a good steak!

  35. I don’t eat steak very often – mainly because I’m excellent at ruining it – but I’ve just shouted this recipe out to my boyfriend and got a resounding ‘OK, let’s do it!’. Will report back…need some good meat.

  36. Sad Man's Tongue: Rockabilly Bar & Bistro says:

    Oh my! I just got wet from this steak recipe. From the spilled port wine you dirty minded people.

  37. Great looking steak…I’m assuming you used a ruby port, correct?

  38. TasteFood says:

    This sounds great. I make a similar sauce but not with hoisin. What a brilliant idea.

  39. Charles says:

    Yummy 🙂 I wonder what a strip steak is called in British English… I find it hilarious… and infuriating… that all the names differ. Your sirloin steak is completely different to our sirloin (I think we call it rump steak), while *our* sirloin is actually your t-bone or something crazy like this 😀

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  42. windykitchen says:

    YUM – bookmarking this now!

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