- 2 each (6-8 ounce) New York strip steaks, 3/4 inch thick, patted dry or 4 sirloin steaks, 3/4 inch thick, patted dry
- Salt to taste
- 2 tablespoons coarsely ground black pepper
- Olive oil, for the pan
- 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
- 4-6 tablespoons 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 minutes.
- Flip the meat over and put the skillet in the oven.
- For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce 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.
- 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 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
- 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.
Variations: add shallots to the pan sauce, finish with chopped parsley, or substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine. You can also substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.