Ingredients

• 4 sirloin strip steaks, about 7-0z each (1 to 1.5-inches thick, room tº)
• 3 or 4 garlic cloves
• 2 Tbs  fresh rosemary leaves
• 3 Tbs  Anchor butter
• 1 Tbs  olive oil
• Salt and pepper
• A splash of red wine

1. Mince garlic and rosemary.
2. Add 1 teaspoon salt (or to taste) and mince it a little longer.
3. Rub the paste over both sides of each steak.
4. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
5. Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
6. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
7. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
8. Meanwhile, cook the wine until reduced and a kind of sauce is formed.
9. Slice the steaks and serve them with the sauce.

Recipe by Vintage Kitchen