4 steaks (flank, sirloin, skirt, or filet; 6 oz each)
Instructions
Combine the wine and shallot in a small saucepan
and simmer over medium heat until reduced to about
2 tablespoons (it will have a thick, syrupy
consistency).
Let the red wine syrup cool, then stir into the
softened butter with the rosemary and a few cracks
of black pepper.
Once fully incorporated, spoon the butter onto a
large piece of plastic wrap.
Fold the wrap over the butter and twist the ends
to create a log of red wine butter. Place in the
fridge until ready to use.
Preheat a grill, stovetop grill pan, or cast-iron
skillet. Season the steaks with salt and pepper
and cook until medium-rare (about 8 minutes total
for skirt and flank and 10 to 12 minutes for the
sirloin and filet).
Remove the steaks and slice a coin of the butter
over the top of each.
Originally Submitted
8/31/2020
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