- 2 steaks of choice (rib-eye, top loin, tri-tip)
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/3 cup Merlot
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
Preheat oven to 400°F. Steaks should sit at room temperature for 30 minutes before cooking. Sprinkle liberally with salt and pepper - this is main seasoning, so don't be shy.
Heat an oven-safe skillet large enough to hold both steaks over high heat and add 1 tablespoon olive oil.
When pan just starts to smoke, add steaks and cook undisturbed for 3 minutes. Using tongs, turn steaks, put pan in oven and cook 5-10 minutes for medium rare; steaks should be 145° (for rare steaks, flip and cook another 3 minutes on stovetop and do not put in oven). Cooking time will depend on thickness of steaks, keeping in mind that after steaks are removed from the oven/pan, you will have carryover cooking by 5-10°.
Remove cooked steaks to a warm plate and tent with foil.
Remove pan from heat; add wine and place back over heat as needed to reduce by half. Add balsamic vinegar and cook one minute. Add butter and swirl to melt and thicken. Pour over steaks and serve.
The only time a fork should be used on your steak is when you put the steak in your mouth.