Ribeyes, rosemary and red wine.

Or, the cure for the common toddler. Colin was in rare form on Saturday evening. He was coming down with a cold, had new molars poking through and was functioning off a mere 45 minute car nap.  Luckily, we were able to put him down for bed a little early and reward ourselves with glorious hunks of red meat and a fair amount of alcohol. We typically grill steaks, but it's too cold to even think about standing outside for that amount of time. I found this perfectly simple and delicious recipe for pan seared steaks with a tasty red wine sauce in my January Martha Stewart Living. The rosemary, which is growing like mad in a pot on my dining room table, was my idea. Blue cheese mashed potatoes and roasted asparagus were great accompaniments.

Steaks with  Red Wine and Rosemary Sauce
Based on this recipe from Martha Stewart.

Ingredients:

• 3 tablespoons olive oil.
• 2 big ole steaks like ribeye, delmonico or New York strip. 
• Salt and pepper
• 2 tsps finely chopped fresh rosemary, plus two springs.
• 3/4 cup red wine
• 1/2 cup beef stock
• 1 tbs butter, cold
• 1 tbs Dijon mustard

Directions

1. Heat the oil over medium high in skillet. Heat oven to 250. 
2. Rub steaks all over with salt, pepper and chopped rosemary. 
3.  When screaming hot, sear steaks for about 4 minutes per side (and if they're very thick, sear the short sides as well), until thermometer reads 130 degrees. 
4. Place steaks on cookie sheet or oven proof platter in oven while you cook the sauce.
5. Reduce heat to medium, and deglaze with wine. Add rosemary sprigs. Cook until almost mostly reduced, about 5 minutes. Add stock, and cook a few minutes more until reduced further. Turn off heat and whisk in butter and mustard. Add any accumulated juices on cookie sheet/platter. Season sauce with salt and pepper and spoon over steaks.