Strip Sirloin Steak With Real Bordelaise Sauce

Ingredients

• 1 bottle red Bordeaux wine or Cabernet Sauvignon
• 1 sprig fresh thyme
• 4 clove garlic (finely chopped)
• 1 cup intense beef or veal stock
• ½ stick butter (melted)

Instructions

1. 4. Lower the heat and whisk in the butter a little at a time. Add a little salt to taste.
2. 5. Preheat the grill, black iron skillet, or broiler to as hot as you can possible get it. Dust the steaks generously with the Creole seasoning and salt. (When you feel you may be oversalting the steaks, that will probably be the perfect amount.) Brush butter generously on both sides of the steaks and put them onto the grill or pan. They may flame up; they will certainly smoke.
3. 6. Turn the steaks only once, with tongs. For medium-rare, look for a meat thermometer reading of 135 to 140. Know that the steak will cook a little more of its own heat, so pull it off a little early.
4. 7. Spoon about two ounces of sauce over the steaks and serve on warm platters with rice, orzo pasta, or Lyonnaise potatoes.
5. Serves four to eight.