Ingredients

• 4 boneless strip steaks (3 pounds total, 1-inch thick)
• 1/2 teaspoon salt
• 1 tablespoon cracked black pepper
• 3 tablespoons olive oil
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh rosemary leaves
• 2 cloves garlic, finely chopped
• 1 1/2 cups dry red wine
• 1 cup canned condensed beef broth
• 1/2 teaspoon dark-brown sugar

Instructions

1. Season steaks with salt. Press pepper on surfaces.
2. Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done. Remove to warm platter; keep warm.
3. Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic and cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.