Strip Steak with Rosemary Red Wine Sauce

Ingredients

• 1 cup condensed beef broth canned
• 0.5 teaspoon dark-brown sugar 
• 1.5 cups cooking wine dry red
• 2 tablespoons rosemary leaves fresh chopped
• 2 cloves garlic finely chopped
• 3 tablespoons olive oil 
• 0.3 cup onion chopped
• 1 tablespoon cracked pepper black
• 0.5 teaspoon salt 
• 4  strip steaks boneless (3 pounds total, )

Equipment

• frying pan

Directions

1. Season steaks with salt. Press pepper on surfaces.
2. Heat oil in large heavy skillet over high heat.
3. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done.
4. Remove to warm platter; keep warm.
5. Add onion to skillet; cook until browned, stirring, 2 minutes.
6. Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
7. Add wine. Increase heat to high; boil vigorously 2 minutes.
8. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup.
9. Add remaining rosemary and garlic.
10. Pour over steaks and serve.