Slow-roasted Strip Steak

Ingredients

• 4 ounce strip steaks
• to taste salt
• to taste black pepper
• to taste extra-virgin olive oil
• 1 cup red wine
• ½ cup beef broth

Steps

1. Heat a large cast iron skillet over high heat for 6 minutes.
2. Meanwhile, brush the steaks liberally with extra-virgin olive oil.
3. Sprinkle liberally with salt and freshly ground black pepper.
4. Place the steaks in the pan.
5. Cook until browned and slightly charred on both sides.
6. Remove to a roasting rack set in a roasting pan.
7. Insert a probe thermometer into one of the steaks.
8. Bake at 225°F until internal temperature reaches 140°F for medium-rare.
9. Remove the steaks from the pan.
10. Keep warm.
11. Skim the fat from the drippings.
12. Place the pan on high heat on two burners.
13. Deglaze the pan with broth.
14. Bring to a boil.
15. Cook until liquid has reduced by ⅔.
16. Remove the pan from the heat.
17. Add the wine.
18. Once alcohol has cooked off, place the pan back on two burners.
19. Cook until liquid has reduced by ⅔.
20. Pour into a squirt bottle.
21. Make a fancy plate with the sauce.
22. Serve warm.