Ingredients:

2 New York strip steaks (about 250g each), brought to room temperature
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme
1 cup red wine (such as Cabernet Sauvignon or Merlot)
1/2 cup beef broth
1 tablespoon balsamic vinegar
Optional: chopped fresh parsley for garnish

Instructions:

Prepare the Steaks:

Pat the New York strip steaks dry with paper towels to remove any excess moisture.
Season both sides of the steaks generously with salt and freshly ground black pepper.

Pan-Sear the Steaks:

Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, carefully add the steaks to the skillet. Cook without moving for about 4-5 minutes on each side for medium-rare doneness, or adjust the cooking time according to your preference for doneness.
During cooking, add the smashed garlic cloves and fresh thyme sprigs to the skillet, and spoon the hot oil/butter mixture over the steaks to baste them.

Rest the Steaks:

Once the steaks are cooked to your desired doneness, transfer them to a plate and tent loosely with foil. Let the steaks rest for about 5-10 minutes to allow the juices to redistribute and ensure maximum juiciness.

Prepare the Red Wine Reduction:

In the same skillet used to cook the steaks, discard any excess fat but leave the browned bits (fond) at the bottom.
Place the skillet back over medium heat and add the red wine, beef broth, and balsamic vinegar. Stir to scrape up any browned bits from the bottom of the skillet.
Allow the sauce to simmer and reduce until it thickens slightly, about 5-7 minutes. Stir occasionally to prevent burning. Taste and adjust seasoning if needed with salt and pepper.

Serve:

Slice the rested New York strip steaks against the grain into thick slices.
Arrange the steak slices on serving plates and drizzle with the red wine reduction sauce.

Optional: Garnish with chopped fresh parsley for a pop of color and freshness.
Enjoy: