Black Pepper-Honey Steak

This was a nice, simple marinade that added flavor without overpowering the meat. The only change I made was to use a cast iron grill pan instead of a saute pan.

Black Pepper-Honey Steak
The Splendid Table’s How to Eat Supper, Lynne Rossetto Kasper & Sally Swift

3 tablespoons dry red wine
3 tablespoons honey
3 large garlic cloves, minced
1 teaspoon fresh-ground black pepper, plus more as needed
1 1/2 to 2 pounds steak (I used ribeye), cut 1 1/4- to 1 1/2-inches thick and trimmed of excess fat
2 tablespoons extra-virgin olive oil

Combine the wine, honey, garlic, and pepper in a shallow dish. Add the steak, turning to coat it with the mixture. Let it stand at room temperature while you set up the rest of the meal.

Heat the olive oil in a 12-inch saute pan over medium-high heat. Pat the steak dry, add it to the pan, and brown it quickly on both sides, sprinkling salt and grinding more pepper over both sides as they cook.

Turn the heat to medium-low and cook, turning the steak often, for 10 minutes, or until it reaches an internal temperature of 125 to 130 (for medium rare). Remove it to a platter and let it rest for 5 to 10 minutes. The steak finishes cooking, collects itself, and is much juicier for the wait.

3 to 4 servings

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