4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
3 Tbs. coarsely ground black peppercorns
Olive oil for the pan
1 cup red wine (Cabernet Sauvignon or Pinot Noir)
4 to 6 Tbs. butter, sliced
- Heat the oven to 500°F.
- Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
- Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
- When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 min.
- Flip the meat over and put the skillet in the oven.
- For medium-rare steaks, roast for 3 min. for 6-oz. steaks; 4 min. for 8-oz. steaks.
- Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
- Transfer the steaks to a warm plate and tent with foil.
- With a spoon, remove any fat from the skillet.
- Put the skillet back on the burner and heat to medium high.
- Add the wine and cook until it’s reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon.
- Whisk in the butter a slice at a time, whisking until completely melted.
- Taste and adjust the seasonings.
- Drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
Makes 4 Servings