Ingredients

The following ingredients have 4 Servings
  • 2 lbs strip steak (2 steaks about 1 1/2 inches thick)
  • olive oil
  • sea salt and fresh cracked black pepper
  • 4 cloves garlic, peeled and smashed
  • 3 Tbsp butter
  • 1/2 cup red wine (drinking wine, not cooking wine)
  • fresh rosemary, minced

Instruction

  • Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
  • Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
  • Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization.  Cook for 3-4 minutes per side or until the meat is done to your taste.  For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.  
  • Add the butter and garlic to the pan and baste the meat a few times.
  • Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
  • Slice the steak, against the grain, into thin slices.