Ingredients
* 4 pounds total, 1 inch thick)
* 1/2 teaspoon salt
* 1 tablespoon cracked black pepper
* 3 tablespoons olive oil
* 1/4 cup chopped onion
* 2 tablespoons chopped fresh rosemary
* 2 cloves garlic, finely chopped
* 1-1/2 cups dry red wine
* 1 cup canned condensed beef broth
* 1/2 teaspoon dark-brown sugar
Directions
1. Season steaks with salt. Press pepper on surfaces.
2. Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done. Remove to warm platter; keep warm.
3. Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic; cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes.
4. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.