Strip Steak With Rosemary Red Wine Sauce

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Total Time
15 mins
30 mins

I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.

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  1. Season steaks with salt.
  2. Press pepper on surfaces.
  3. Heat oil in large heavy skillet over high heat.
  4. Add steaks.
  5. 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.
  6. Remove to warm platter; keep steaks warm.
  7. Add onion to skillet; cook until browned, stirring, 2 minutes.
  8. Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
  9. Add wine.
  10. Increase heat to high; boil vigorously 2 minutes.
  11. Add broth, sugar and meat juices that have collected on platter.
  12. Boil 10 minutes or until liquid is reduced by half, about 1 cup.
  13. Add remaining rosemary and garlic.
  14. Pour over steaks and serve.