Slow-Roasted Strip Steak
If you've got strip steaks, red wine and beef broth, you're most of the way to this beef: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the strip steaks dry, season them generously on all sides with salt and freshly ground black pepper, and let them sit at room temperature for 30 minutes while you preheat the oven to 120°C (250°F).
- Set the seasoned steaks on a wire rack over a baking sheet and slow-roast them in the oven for 35 to 50 minutes, until an instant-read thermometer reads about 49°C (120°F) for a medium-rare finish after searing.
- Heat the olive oil in a heavy skillet over high heat until shimmering, add the smashed garlic cloves, then sear the steaks for about 1 to 2 minutes per side until a deep brown crust forms and the internal temperature reaches at least 54°C (130°F) for medium-rare.
- Transfer the steaks to a plate, tent loosely with foil and let them rest for 8 to 10 minutes so the juices redistribute.
- Pour the red wine into the hot skillet to deglaze, scraping up the browned bits, and let it bubble and reduce by half.
- Add the beef broth and simmer until the sauce thickens slightly, then whisk in the butter off the heat and season the pan sauce to taste.
- Slice the steaks against the grain if desired, spoon the warm pan sauce over the top and serve immediately.
You'll use: Oven · Frying pan / skillet · Pan · Saucepan · Whisk
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Slow-Roasted Strip Steak take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Slow-Roasted Strip Steak is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Roasted Beef Strip Loin.jpg by HarshLight, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.