Skirt Steak with Red-Wine Sauce

Ingredients

• 0.3 teaspoon pepper black
• 0.8 cup wine dry red
• 0.8 teaspoon salt 
• 1.5 lb skirt steak cut into 4 pieces
• 1 teaspoon sugar 
• 4  thyme sprigs fresh
• 1  bay leaves 
• 2 tablespoons butter unsalted cold cut into small pieces
• 1 tablespoon vegetable oil 
• 0.5 teaspoon worcestershire sauce 

Equipment

• frying pan

Directions

1. Pat steak dry and sprinkle all over with salt and pepper.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare.
3. Transfer to a platter.
4. Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes.
5. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Stir in butter and salt and pepper to taste and serve with steaks.