Braised Steak with Red Wine

Source

Ingredients

Display units in Metric

1		16-ounce beef steak
¹⁄₂	tsp	unrefi ned sea salt
1	tsp	ground black pepper
2	tbsps	butter
4 to 6	to	garlic cloves chopped fi ne
1		fresh rosemary plus more to garnish
1	cup	red wine

1. Preheat the oven to 300 degrees Fahrenheit.

2. Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.

3. Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.

4. Sear the steak in the hot fat about one minute on each side. Remove the skillet from the heat, add garlic and fresh rosemary needles.

5. Deglaze the skillet with red wine. Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.

6. Serve with pan juices, garnished with additional rosemary.

1. Preheat the oven to 300 degrees Fahrenheit.
2. Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
3. Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
4. Sear the steak in the hot fat about one minute on each side. Remove the skillet from the heat, add garlic and fresh rosemary needles.
5. Deglaze the skillet with red wine. Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
6. Serve with pan juices, garnished with additional rosemary.

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