Serves: 4
Total Calories: 532

2 pounds thick beef steaks (2 inches or more)
2 scant tablespoons extra virgin olive oil
2 large cloves garlic minced
1/4 teaspoon sea salt
3/4 teaspoon dried thyme
1/2 cup red wine
more sea salt

Preheat oven to 375 degrees. Dry steaks thoroughly. Heat olive oil in an oven-safe heavy skillet or pan over high heat until almost smoking. Add steaks and brown, cooking about 2 minutes per side. Remove pan from heat, remove steaks to a plate, add garlic to skillet and cook, stirring, about 30 seconds. Add steaks back to skillet, sprinkle with thyme and salt. Make sure steaks are coated with garlic and seasoning on both sides. Bake in upper third of oven about 15–20 minutes. Check after 15 minutes for medium rare. When cooked to desired temperature, remove from oven and set steaks aside on a hot platter. Add wine to skillet and cook over high heat at a boil. Reduce until the sauce becomes slightly thickened and syrupy. Pour sauce over steaks. Sprinkle with salt. Serve with baked potatoes or New Potatoes with Parsley and mixed baby greens with carrots and cherry tomatoes.

Nutritional Facts:

Serves: 4
Total Calories: 532
Calories from Fat: 240

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