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Categories:
salt cracked black pepper olive oil onion rosemary garlic red wine condensed beef broth dark brown sugar
Viewed: 50 - Published at: 7 years agoIngredients
- 3 lbs boneless strip steaks (4 steaks, 1-inch thick)
- 1/2 teaspoon salt
- 1 tablespoon cracked black pepper
- 3 tablespoons olive oil
- 1/4 cup chopped onion
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 cloves garlic, finely chopped
- 1 1/2 cups dry red wine
- 1 cup canned condensed beef broth
- 1/2 teaspoon dark brown sugar
Method
- Season steaks with salt.
- Press pepper on surfaces.
- Heat oil in large heavy skillet over high heat.
- Add steaks.
- Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
- Remove to warm platter; keep steaks warm.
- Add onion to skillet; cook until browned, stirring, 2 minutes.
- Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
- Add wine.
- Increase heat to high; boil vigorously 2 minutes.
- Add broth, sugar and meat juices that have collected on platter.
- Boil 10 minutes or until liquid is reduced by half, about 1 cup.
- Add remaining rosemary and garlic.
- Pour over steaks and serve.
