Italian Red-Wine Steak

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   Coat the bottom of a heavy (I use cast-iron) skillet with just enough

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   olive oil to dampen it, and place over high heat with three or four

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   smashed garlic cloves, stirring them around until the garlic starts to

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   sizzle. Then slap in two steaks of your choice and sear them quickly

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   on both sides.

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   Have ready 2/3 cup of leftover dry red wine, and as soon as the steaks

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   are seared, start pouring in the wine, 1/3 cup at a time, turning

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   the steaks periodically and adding more wine, a splash at a time,

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   as the liquid evaporates. It should take about 7 or 8 minutes to use up

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    all the wine, at which point the steaks should be mahogany-brown on the

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    outside and medium-rare in the middle. Move them to a serving plate, and

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    deglaze the pan with a splash of water, stirring over high heat to incorporate

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    the pan drippings and burnt fragments. Discard the garlic, pour the pan

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    juices over the steaks, and serve.

No additional tips available.