Steak with Red Wine Reduction Sauce

Preheat oven to 200*

Take steaks out of the refrigerator and spritz liberally with lime juice.  Sprinkle liberally with salt.  After about 30 minutes, turn the steaks and do this to the other side.  Let steaks sit for about an hour, or until they have come to room temperature and the salt has fully melted into the meat.  

Dry the steaks with a paper towel.

Heat your cast iron skillet on medium-high heat until you can see heat rising off the skillet, but not smoking hot. Pour oil into the pan--be sure to use a high-heat oil like pecan oil to avoid too much smoking.

Put the steaks into the pan and cook without disturbing for 3-4 minutes, depending on how well-done you like your steak.

Keep a splatter screen handy if it starts to splatter too much.

Flip the steaks and cook for another 3-4 minutes.  This technique should yield a beautiful sear on the steak when you flip it:

Once you've seared the steaks on the second side, remove them to an oven-safe plate and place them in the pre-warmed oven, or just tent them under aluminum foil.

Turn heat down to medium and add butter--it will melt QUICKLY, so have the chopped shallots and the rosemary ready to toss in as soon as the butter melts.

Saute the shallots and rosemary, stirring constantly and scraping up the bits and bobs leftover from searing the steaks--this will make your sauce extra tasty!  Continue to saute until the shallots are golden, but not brown.  Add the wine and cook until almost evaporated--2-3 minutes.  Add the beef stock and simmer medium-high heat until the mixture has reduced by about half--another 2-3 minutes.  Add the butter and stir to mix--let simmer for a minute or so.

Plate the steaks and pour the sauce over them; sere immediately with oven-roasted potatoes and a salad.

Enjoy a big cab or better yet, a big, spicy zinfandel like the ones from Ridge Vineyards.  Salud!