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There was some thyme and rosemary in the fridge…so of course, steaks for dinner it is!

* Makes 2 servings

2 New York Steaks, about 8 ounces each
3 tablespoons olive oil
6 garlic cloves, crushed
3 sprigs of fresh thyme
1 sprig of fresh rosemary
tt sea salt, fresh black pepper
1/2 cup port wine
1/4 cup chicken broth
2 tablespoons sweet cream butter


1.  Marinate the steaks with olive oil, thyme, rosemary, and garlic overnight.
2.  Remove the steaks from the marinade and season generously with salt and pepper.
3.  In a hot saute pan, sear both steaks until a nice brown crust develops.  Throw the steaks in a sheet pain in a 425 degree oven and cooked until desired doneness.  Take steaks out and let rest.
4.  In the same saute pan where steaks were cooked in, add in port wine.  Throw in the rosemary, thyme, and garlic from the marinade.  Cook until reduced by half.  Remove the rosemary and thyme.  Add in the chicken broth and let the sauce reduce until it can coat the back of a spoon.  Add in your sweet cream butter and swirl it into the sauce.
5.  Top your steaks with the rosemary port wine sauce and serve with mashed potatoes and sauteed veggies.