Strip Steak with Rosemary Red Wine Sauce

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 boneless strip steaks (3 pounds total, 1-inch thick)
  • 1/2 teaspoon salt
  • 1 tablespoon cracked black pepper
  • 3 tablespoons olive oil
  • 1/4 cup chopped onion
  • 2 tablespoons 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
Directions

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 minutes per side for well-done. Remove to warm platter; keep 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 more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.


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