Cast-Iron Grilled Prime New York Strip With Red Wine Reduction and Scotch Bonnet Relish

Rich, beautifully marbled New York strip steaks take center stage in this bold and flavorful dish from Seaka’s Kitchen. The steaks are seared in a hot cast-iron grill pan, basted with garlic, thyme and butter, then served with a silky red wine reduction and a vibrant Scotch bonnet relish. The relish brings just the right balance of heat and sweetness, while the wine sauce gives the finished plate a deep, elegant flavor.

Serves: 4
Prep time: 20 minutes
Cook time: 20–25 minutes

Ingredients

For the steaks

• 4 pounds prime New York strip steak, cut into two large steaks
• 2 tablespoons oil
• 2 teaspoons Montreal steak seasoning
• 2–3 sprigs fresh thyme
• 2 cloves garlic
• 2 tablespoons unsalted butter
• 2 green onions

For the red wine reduction

• 8 ounces red wine
• 1 tablespoon unsalted butter

For the Scotch bonnet relish

• 1 medium red onion, thinly sliced
• 2 green onions, thinly sliced
• 1 Scotch bonnet pepper, finely minced
  Remove the seeds for less heat, if desired.
• 1 clove garlic
• Fresh thyme
• 1 tablespoon oil
• 4 tablespoons reserved steak drippings

Directions

Prepare the steaks

Remove the steaks from the refrigerator 30–45 minutes before cooking so they can come closer to room temperature. Pat them thoroughly dry with paper towels.

Lightly coat both sides of the steaks with oil and season generously with Montreal steak seasoning.

Cook the steaks

Heat a cast-iron grill pan over high heat until very hot. Place the steaks in the pan and cook without moving them for 4–5 minutes. For attractive crosshatch grill marks, rotate each steak 45 degrees after about two minutes.

Flip the steaks and cook for another 4–5 minutes for medium-rare, adjusting the cooking time according to your preferred level of doneness.

During the final two minutes, add the butter, crushed garlic, green onion and thyme to the pan. Tilt the pan slightly and repeatedly spoon the melted herb butter over the steaks.

Transfer the steaks to a cutting board and allow them to rest for at least 10 minutes before slicing. Reserve approximately four tablespoons of the steak drippings for the relish.

Make the Scotch bonnet relish

Heat one tablespoon of oil in a small skillet over medium heat. Add the sliced red onion and cook for 3–4 minutes, until softened.

Stir in the garlic, thyme and minced Scotch bonnet pepper. Cook for one minute, then add the green onions and continue cooking for another minute.

Add four tablespoons of the reserved steak drippings and stir to combine. Remove the relish from the heat and allow it to cool slightly before serving.

Make the red wine reduction

Carefully discard any excess fat from the steak pan, leaving the browned bits behind.

Pour in the red wine and scrape the bottom of the pan to release all of the flavorful browned pieces. Simmer over medium heat until the wine has reduced by approximately half and has slightly thickened.

Whisk in one tablespoon of butter for a smooth, glossy finish. Taste and adjust the seasoning as needed.

To Serve

Slice the rested steaks and spoon the Scotch bonnet relish over the top. Finish with the red wine reduction.

Serve alongside Seaka’s Kitchen garlic mashed potatoes and a medley of sautéed vegetables such as carrots, zucchini, sweet bell peppers or squash. Sauté the vegetables in butter with garlic and fresh thyme until they are just tender-crisp.

Chef’s Notes

Prime New York strip has excellent marbling, so take care not to overcook it. Medium-rare to medium will provide the best flavor and tenderness.

Resting the steak for at least 10 minutes helps it retain its natural juices. The Scotch bonnet relish adds heat, color and a touch of sweetness that balances the richness of the beef, while the red wine reduction provides a deep, refined finish.

For a final touch, garnish the plate with fresh thyme or sliced green onions.