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
Strip Steak with Rosemary Red Wine Sauce
Season both sides of the steaks liberally with salt and pepper.
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.
