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2 tsp butter
2 1-in. strip-loin or rib-eye steaks
1/2 cup red wine, such as cabernet sauvignon or Beaujolais
2 tbsp salsa, mild to hot as prefered
Set a heavy-bottomed frying pan over medium heat. When hot, add butter and tilt pan to coat.
When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
Remove steaks to heated plates. Pour wine into pan juices and increase heat to medium-high. Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes. Pour over steaks.