Searing the steaks until browned for crisp edges and tender meat inside... learn how to make it better than the steakhouse!
Servings: 4
For the Steaks:
- 1 ½ - 2 lbs. New York Strip Steaks, or Top Sirloin or Ribeye (about 1 lb. each steak, 1 ¼” thick)
- 1 tbsp. Olive Oil, or cooking oil of choice
- 1 ½ tsp. Fine Sea Salt
- 1 ½ tsp. Cracked Black Pepper
- 2 tbsp. Unsalted Butter, divided
- 2 sprigs Fresh Rosemary
For the Creamy Red Wine Pan Sauce:
- 3 tbsp. Butter
- ½ cup Old Westminster Pepper Pantry Wine
- ½ cup Heavy Cream
- 1 tbsp. Chives, chopped + more for garnishing
- 1 tsp. Dijon Mustard
- Salt & Black Pepper, to taste