New York Strip

New York Strip

Two 8-ounce New York Strip Steaks
Salt and pepper
2 tablespoons olive oil
2 tablespoon butter
2 shallots, finely chopped
2 cups Chianti
1 sprig rosemary

Season the strips with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the strips on each side until nicely browned. Cook steaks to desired doneness, remove from pan and let rest. Meanwhile, In a small saucepot, sweat the shallots in butter. Add the wine and a rosemary sprig. Reduce the wine until sauce has thickened and coats the spoon. Drizzle the steaks with the red wine reduction & enjoy!