This recipe takes a shortcut by forgoing the usual salt and sit preparation. Using red wine to make the gravy
ensures that all the burnt-on flavor from the pan is enjoyed.
- 2 steaks (New York, tenderloin or sirloin)
- 1 tablespoon butter
- garlic salt
- about 1/2 cup red wine
- Heat an 8 inch steel pan over medium-high heat (use high heat for an iron skillet) until it
just starts to smoke.
- Add butter to the pan and let it melt completely over the pan.
- Place steaks in pan. Sprinkle garlic salt and pepper, about 1/8 teaspoon garlic salt for each steak
(or to your taste).
- Allow the steaks to brown on one side, then reduce the heat to medium-low. Cook for a few minutes.
- Flip the steaks over to cook the other side and increase heat to medium-high. Sprinkle garlic salt and pepper.
- After the other side browns nicely, reduce the heat to medium-low. Cook for a few more minutes or until the
inside temperature is 145°F/63°C for medium well doneness (For rare: 125°F/52°C, medium rare:
133°F/56°C, medium: 138°F/59°C, or well done: 155°F/68°C). Remove steaks from pan.
- While the pan is still hot, pour enough red wine into the pan to cover it, about 1/2 cup. Stir wine and scrape
the browned bits from the pan.
- After the wine has reduced by a third, pour the wine sauce over the steaks and serve.