Butter Seared Steak Batch 80

I don't like tendons or sinews. Trim the steaks and save the trimmings for a recipe later. Allow steak to get to room temperature.

Season the steak with salt, garlic, and pepper. Heat the oil. Sear the steaks with seasoned side down in hot oil.

Add the rest of the seasonings on the top side. When both sides are seared very well you can sear the edges if you like, add the butter. When the butter melts baste with a spoon the melted butter oil mixture for about 10-12 minutes.

Remove the steaks from the pan. Add the red wine to the pan and reduce it down deglazing the pan. Pour the Reduction over the steaks and serve. I hope you enjoy!!!!