Great wine flavor on a sirloin!

 

Sauce Ingredients:

• 1 bottle red Bordeaux wine or Cabernet Sauvignon
• 1 sprig fresh thyme
• 10 black peppercorns
• ½ stick butter
• 4 cloves garlic, mashed and minced
• 1 cup beef stock
• ½ tsp salt

Steaks:

• 4 24-ounce bone-in strip sirloin steaks
• Creole seasoning
• ½ stick unsalted butter, melted

Instructions:

1. Make sauce first by bringing wine, thyme, and peppercorns to a boil in a saucepan; reduce heat to medium-low and simmer until wine is reduced to ½ cup
2. Melt ½ tsp of butter in large skilled over medium heat; add garlic and sauté until the smell is rendered; strain reduced wine into the skillet, add stock, and bring to boil; reduce by half; reduce heat to low; add remaining butter, 1 TBS at a time, whisking constantly until cream sauce forms; keep warm
3. Preheat grill or cast-iron skillet, or broiler as hot as you can get it
4. Dust steaks with Creole seasoning; brush melted butter generously on both sides of steaks and put them onto grill or into pan
5. Turn steaks only once;
6. Spoon sauce over steaks and serve with your favorite potato and vegetables
7. For medium-rare, meat thermometer should read 130°-135°; pull off heat early since meat will continue cooking a little on its own

Serves 4-8