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Tender steak with wine and a hint of rosemary.
- 1 cup red wine
- 1 teaspoon salt
- 1 sprig fresh rosemary
- 4 New York strip steaks, cut 1-inch thick
- Pour the red wine into a small bowl and add the salt and rosemary. Let stand at room temperature for 2 to 3 hours.
- Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.