NY Strip Steak with Red Wine-Rosemary Butter

Ingredients

• 1 cup dry red wine
• 1 sprig fresh rosemary
• plus 2 teaspoons chopped
• 2 sticks unsalted butter
• at room temperature
• 1 teaspoon kosher salt
• 3 tablespoons olive oil
• plus more for drizzling
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon kosher salt
• 2 cloves garlic
• minced
• Four 6-ounce boneless NY strip steaks
• 2 lemons
• halved

Instructions

1. For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat.
2. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes.
3. Let cool to room temperature before removing and discarding the rosemary sprig.
4. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine.
5. Add the wine syrup and process until fully integrated, about 1 minute.
6. Set aside.
7. For the strip steak: Preheat a grill or grill pan to high heat.
8. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks.
9. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust.
10. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes.
11. Remove the steaks to a plate and let rest for 10 minutes.
12. Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill.
13. Grill until charred and fragrant, 3 minutes.
14. To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.