Grilled New York Strip Steak With Dark Chocolate Blueberry Cabernet Sauce

servings: 4
Prep Time: 10 Min
Cook Time: 25 Min

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  • 4 Central Market Natural Angus Beef New York Strip or Ribeye Steaks, cut 1 1/4 inches thick
  • 2 tbsp olive oil
  • 2 tbsp butter, unsalted
  • 1/4 cup onion, finely diced
  • 1 tbsp shallot, finely diced
  • 1 1/2 cups Cabernet or dry red wine
  • 1/4 tsp ground sea salt
  • 1/4 tsp ground black pepper
  • 1 cup blueberries
  • 1/4 cup pine nuts (optional)
  • 1 1/2 oz dark chocolate, chopped


Season both sides of steaks with sea salt and black pepper; set aside. Heat charcoal 30 minutes until covered with a light layer of gray ash. Heat gas grill on high 10 minutes with lid closed; reduce gas to medium and cook with lid open.

Meanwhile, heat a 2-quart saucepan over medium heat. Add olive oil and butter. Sauté onion and shallots 2 minutes. Add wine, salt, and pepper; boil 2 to 3 minutes until reduced by half. Add blueberries and pine nuts; reduce heat to medium-low. Simmer until berries “pop,” stirring occasionally. Turn off heat and set aside.

Grill steaks directly over medium heat 7 to 10 minutes per side. Remove when a meat thermometer inserted horizontally into the center reads 140 degrees for medium-rare.

Let steaks rest 2-5 minutes before serving. While steaks rest, heat sauce over medium-low heat. Stir in chocolate until just melted. Serve sauce over steaks

Additional Tips

Test grill temperature by holding palm just above grate at cooking height. If heat causes you to pull away in 4 seconds, temperature is ideal (375F grill surface).

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