- One 1 pound NY strip steak, about 1-inch thick
- Salt and pepper
- 1 tablespoon unsalted butter
- ¼ cup chopped shallots
- 1 tablespoon minced garlic
- ½ cup dry red wine
- 2 teaspoons beef bouillon base (or concentrated stock)
- 3 tablespoons heavy cream
Season the steak with the salt and pepper and transfer it to the basket of Emeril’s Air Fryer and set at 400° F for 10 to 12 minutes for medium-rare, or until the desired temperature is reached. Half-way through the cook time, turn the steak so it cooks evenly. When done, allow the steak to rest for 10 minutes.
Prepare the sauce while the steak is resting: In a saucepan, over medium heat, melt the butter. Add the shallots and garlic, season with salt and pepper, and sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to a medium and stir in the beef bouillon. Simmer for 2 minutes longer, or until the bouillon is incorporated. Add the heavy cream and cook for 1 minute longer. Remove from the heat and keep warm.
Slice the steak and serve with the Red Wine Sauce.