4 New York strip or sirloin steaks (about 6-8 ounces each, 3/4" thick, patted dry) Kosher salt 3 Tablespoons coarsely ground black peppercorns Olive oil 1 cup red wine (cabernet sauvignon or pinot noir) 4-6 Tablespoons butter, sliced
Heat oven to 500ºF.
Sprinkle steaks with salt on both sides, and then press ground peppercorns into steaks on both sides.
Set a large heavy skillet over medium-high heat and add just enough olive oil to make a light film. When oil is very hot, add steaks, cooking until nicely browned on one side, about 3 minutes (if pan is small, work in batches). Flip meat over and put skillet in oven. For medium-rare steaks, roast for 3 minutes for 6 ounce steaks; 4 minutes for 8 ounce steaks. Check for doneness with tip of a knife or by pressing with your fingertips, keeping in mind that steaks will cook a bit more as they sit.
Transfer steaks to a warm plate and tent with foil.
With a spoon, remove any fat from skillet. Put skillet back on burner and heat to medium high. Add wine and cook until its reduced to 1/4 cup, about 7 minutes, scraping up browned bits with a wooden spoon. Whisk butter a slice at a time, until completely melted. Taste and adjust seasonings, drizzle sauce over steaks, and serve immediately with more sauce on side.