Ideal for, Boneless Top Loin, Tender Loin, Top Sirloin, New York Strip, or Rib Eye.

4  Steaks �?your choice �?3/ 4�?to 1 1/4�?Thick

Season both sides of steak with

A dusting of Garlic Powder

Onion Salt

Salt and pepper to taste

Heavier on the Lemon Pepper Seasoning

   *     *     *      *

4 tbsp. Extra Virgin Olive Oil

2 tbsp. Shallots �?finely chopped

1 tsp.  Rosemary or ½ tsp. dried

½ cup Beef stock

½ cup Red wine of your choice

 (Use the same wine you serve at the table, not the cheep cooking wines)

1tbsp.   Butter - optional

In a large frying pan, heat the oil to 325F.

Out the steaks in the pan and sauté for about  5 minutes on each side for med. Rare. Less time for rare and a little more time for med..

Make a small incision and check the center. It should be slightly less done than desire, for it will continue to cook somewhat off the heat. Remove the steaks to a warm platter and let stand for 3 or 4 minutes and serve.

Pour off all but 1 tbsp. of fat form the pan and placing the pan over med.-high heat;

Add the Shallots and cook for one min.. Add the wine, beef stock, and the Rosemary.

Increase the heat to high and boil the sauce, scraping up any brown bits on the bottom of the pan, until it is reduced to about ¼ cup.

Add any accumulated meat juices form the steaks.

For a richer sauce, swirl in, 1 tbsp. butter, off the heat. Season with salt and pepper, to taste, and serve immediately over the steaks, or add a little flour for gravy, over mashed potatoes.