Strip Steak With Rosemary Red Wine Sauce
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1360.77 g boneless strip steaks (4 steaks, 1-inch thick)
- 2.46 ml salt
- 14.79 ml cracked black pepper
- 44.37 ml olive oil
- 59.14 ml chopped onion
- 29.58 ml finely chopped fresh rosemary leaves
- 2 clove garlic, finely chopped
- 354.88 ml dry red wine
- 236.59 ml canned condensed beef broth
- 2.46 ml 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 8-10 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.
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RECIPE SUBMITTED BY
About me? Well, I obviously love Lucy and I really love cooking...that's why I'm here! ;) I have two awesome kids and I love my peaceful, joyful life!