🤠's easy Steak in Red Wine Reduction

You will need a 250-300g steak about one inch thick, either striploin or rib eye. Salt and pepper to taste, virgin olive oil, a few sprigs Rosemary, chopped finely. Tip: select a steak with fat marbling. See picture.

Garnishing: button mushrooms, two potatoes, parboiled, then sliced. Parmesan cheese as topping.

Red wine reduction sauce: 50ml red wine, one onion, sliced and caramelized. Optional: bacon rashers

Step 1. Wash steak. Pat dry with towel. Rub salt into steak. Repeat with pepper. Put 3ml olive oil in a ziplock bag. Put steak and chopped herb into bag. Massage marinade into steak. Leave in fridge for 3-4 hours

Step 2 Chop onion and saute in butter in a cast iron skillet. Add mushrooms, and bacon if required. Set aside.

Step 3. Sear steak on all sides to lock in meat juices for a juicy steak. Reduce heat to prevent the steak burning. Pan fry for 4 min on each side for medium rare. Take out steak and rest for 5 minutes for meat juices to settle inside. Tip: if you want your steak well done or medium, increase cooking time.

Step 4. Put back garnishings and caramelized onions in pan. Add enough red wine, about 30-50 ml. Scrap any bits of fat etc off the cast iron skillet into sauce. Lower heat and reduce red wine sauce to sticky sauce . Slice steak into pieces. Spoon red wine sauce and serve immediately with gratinated potatoes. Tip : before slicing steak, trim off any fat, bristle or burnt bits.