Black Pepper Steak

2 large New York steaks (8-12oz, at least 1" thick)

2-4 tsp cracked black pepper

1 Tbs olive oil

2 cloves garlic

1 tsp salt

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• Trim steaks, leave a thin layer of fat to seal in flavor
• Rinse meat, pat dry. Rub with olive oil
• Peel and smash garlic. Rub on both sides of steaks, discard
• Sprinkle with salt and press pepper on both sides
• Can be cooked immediatelly, but it is best if wrapped in saran wrap and refrigerated for a few hours
• Heat skillet on high, when it starts to smoke, throw on steak.
• 7min each side. Turn steaks on their sides to get everything crispy, remove from pan
• Keep pan to make sauce (below) in and pour on in 3 ribbons

Sauce

1/2 c red wine

1/2 c water

1/2 c half-and-half

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• Pour wine into same pan, scraping bottom to get browned bits
• Rapidly boil all the wine off
• Add water and let boil until 1/2 way gone
• Add cream stirring briskly until it thickens
• If the sauce does not seem thick enough add a thin stream of cream
• Keep sauce on medium flame until ready to serve