2Beef New York Strip Steaks (1 1/4 pound), cut 1-inch thick
2tsp.Morton & Bassett Black Peppercorns, crushed
1Tbsp.Da Vinci Olive Oil
1Tbsp.fresh rosemary, chopped
1c.dry red wine
3/4c.condensed double-strength beef broth
Place peppercorns into a 1-quart sealable plastic bag. Crush with a rolling pin or meat mallet.
Season steaks with salt. Press pepper evenly into both sides of steaks.
Heat olive oil 3 minutes in a large skillet over Medium heat. Cook steaks 6 minutes per side for Medium-Rare doneness (cook to 140°F internal temperature). Remove to a plate or platter and keep warm.
Meanwhile, chop onion and mince garlic. Remove rosemary from stems and chop.
Add onion, garlic and rosemary to skillet. Saute 2 minutes. Add wine and boil 2 minutes. Stir in beef broth, brown sugar and meat juices that have collected on platter. Boil 5 more minutes. Pour over steaks and serve.
No Nutritional Information Available