Sauteed Steak with Garlic, Chiles and Wine
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4 6oz grass-fed steaks
12 cloves of garlic
8 Tbs Butter
1 hot Chili Pepper, chopped with seeds in
1/4 cup semi sweet wine or sherry
1.Smash the whole cloves of garlic on a cutting board to break them open using the back of a chefs knife. Take the smashed garlic cloves and press them into the steaks, 2-3 cloves per steak, using the back of your chefs knife. Season steaks with salt.
2. In a sauté pan, melt 4 Tbs butter, add the steaks and cook for 2 mins per side.
3. Remove from steaks from the pan and place on a platter to rest. To the same pan, add remaining butter and chili pepper. Cook together for 1 minute. Add the semi sweet wine and cook to burn off the alcohol about 1-2 minutes.
4. Pour the butter and garlic sauce over the steaks resting on the platter and serve