Mean Chef's Steak Au Poivre

Ingredients

• 4 (6 -8 ounce) new york strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry
• salt
• 3 tbsp coarsely ground black peppercorns or 1 mixture of various peppercorn
• olive oil, for the pan
• 1 cup red wine (cabernet sauvignon or pinot noir)
• 4 -6 tbsp butter, sliced

Directions

1. Heat the oven to 500°F.
2. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
3. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute. (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
4. For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil. With a spoon, remove any fat from the skillet.
5. Put the skillet back on the burner and heat to medium high.
6. Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. Remove pan from the heat. Whisk in the butter a slice at a time, whisking until completely melted.
7. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.