2 New York Beef Loin Steak
Salt and freshly crushed Pepper Corns
1 Tbsp Olive Oil
2-3 Sprigs of Rosemary
1 cup Red Wine like Sangiovese or Chianti
½ cup Dried Cherries
2 Tbsp Unsalted Butter
Season the steaks with salt and crushed pepper and massage in the olive oil. Let the meat rest for at least 30 minutes.
Heat a heavy iron pan over medium-high heat and add the marinated steaks to the pan. Do not touch it for 3-4 minutes. If you steak is over ¾ inch thick then leave to sear for 5 minutes.
With a thong turn the steaks and season with more salt and pepper. Let it cook for another 3 to 4 minutes.
Remove the steaks to a plate and cover with Aluminum Foil and let it rest for 10 minutes.
Carefully pour the red wine into steak pan and with a wooden spoon scrape all off the goodness from the bottom of the pan. Add the dried cherries and cook for 5 minute over high heat until the wine is reduced and the sauce is getting thicker. With your rosemary wand gently stir the butter into the sauce.
Now if you like you can add a shot of Cherry Liquor and with the rosemary wand continue to stir for a few more minutes so the flavor of the rosemary can infuse this divine sauce.
Serve over mashed potatoes or polenta.