Winegrower Style Steak

Ingredients

• 1 or 2 boneless rib-eye steaks (about 1 3/4-inch thick, 1 3/4 pounds total)
• 3 CHRISTOPHER RANCH shallots, finely chopped
• 1 medium onion, finely chopped
• 2 anchovy fillets, finely chopped
• 3 1/2 tbsp butter
• Salt and pepper
• 1/2 cup red wine

Directions

1. Bring steaks to room temperature. (Let them sit out on the counter for 1 hour.)
2. Cut off excess fat from around steak.
3. Mix shallots, onion, and anchovies in a bowl and set aside.
4. Melt butter in large frying pan over medium-high heat until very hot. (Cast-iron skillet would be ideal.)
5. Salt and pepper steak on both sides, then place in hot pan.
6. Cook for 6 minutes on each side for rare, 8 minutes for medium rare. (Cooking times may vary depending on the size and thickness of each steak.)
7. When done, remove meat from pan and keep warm while making sauce.
8. Stir chopped onion mixture into pan and cook for 5 minutes, or until onions soften and start to brown.
9. Stir in wine and bring to a boil; boil for 1 to 2 minutes or until sauce thickens slightly.
10. Add salt and pepper if desired.
11. Serve steaks on a hot platter and slice them at the table with the sauce on side OR slice the steaks first, spoon a little sauce onto each dinner plate, place slices of steak on top, and serve with extra sauce on side.