Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ea . 6–8 ounce strip steaks
- Salt
- Freshly-ground black pepper
- Extra-virgin olive oil
- 1 cup red wine
- ½ cup beef broth
Directions
Heat a large cast iron skillet over high heat for 6 minutes.
Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.
Insert a probe thermometer into one of the steaks and bake at 225°F until internal temperature reaches 140°F for medium-rare.
Remove steaks from pan and keep warm.
Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by ⅔.
Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by ⅔.
Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm.