pan-roasted steaks in creamy garlic sauce

prep time:  tbd
cook time:  tbd
servings:  2-4

ingredients:
1 pound steaks
1 tablespoon oil
2 tablespoons butter
3/4 cup dry red wine (merlot or cabernet)
1/2 cup minced elephant garlic (about 2 cloves)
3/4 cup cream
3/4 cup chopped roma tomatoes
2 tablespoons fresh basil - chopped
1/4 teaspoon white pepper

steps:
1.  prepare the steaks by trimming them and drying with paper towel.  set aside.  chop and measure all the rest of the ingredients so they are ready.

2.  place cast iron skillet #1 in the center of your oven; preheat to 475 degrees.  on the stove top, bring the oil and butter to a sizzle over medium-high heat in cast iron skillet #2 and sear the steaks on both sides, about 3 minutes.  transfer the steaks to skillet #1 to finish cook - about 10 minutes.

3.  remove pan #2 from the heat for 5-10 seconds, then pour the wine into the pan and reduce heat to medium low to simmer.  stir in the garlic and cream.  continue to simmer until the wine sauce is reduced by half; add the tomatoes, basil and pepper, and return the steaks to the sauce.  spoon the sauce over the steaks, 2-3 minutes until well coated.  transfer the steaks to the plates and pour the sauce over them.

- slice of the wild, 2009