Ingredients:
3 tablespoons red wine
3 tablespoons honey
3 large garlic cloves, minced
1 teaspoon fresh ground black pepper
1 lb steak, cut at least 1-1/4 inch thick trimmed of excess fat ( rib eye, Porterhouse, T-Bone, New York strip or Delmonico)
2 tablespoons olive oil
salt
Directions:
Combine the wine, honey, garlic and pepper in a shallow dish, add the steak and coat with mixture. Let stand and room temperature while you set up the rest of the meal.
Heat the olive oil in a 10-inch saute pan over medium high heat. Pat steak dry; add to pan and brown quickly on both sides (salt lightly, and grind more pepper over both sides as they cook).
Turn heat to medium low and cook, turning often, about 10 minutes or until steak reaches an internal temperature of 125? to 130?.
Remove to a platter and let rest 5 to 10 minutes – The steak finishes cooking, the juices redistribute into the meat, and the steak will be much juicier for the wait.
Servings: 2-4
Time preparation: 10 min.
Time total: 20 min.