Black Pepper-Honey Steak

The honey really develops the steak’s beefy taste. In addition, the marinade gives the meat a deep brown caramelized exterior.

3 tablespoons dry red wine
3 tablespoons honey
3 large garlic cloves, minced
1 teaspoon fresh ground black pepper, plus more as needed
2 pounds steak (chuck, rib eye, porterhouse, T-bone, top loin, New York strip), about 1½ inches thick and trimmed of excess fat
2 tablespoons extra-virgin olive oil
Salt

Combine the wine, honey, garlic and pepper in a shallow dish. Add the steak, turning to coat it with the mixture. Let it stand at room temperature while you fix the rest of the meal, about 30 minutes

Heat the olive oil in a 12-inch sauté pan over medium-high heat. Pat the steak dry, add to the pan and brown it quickly on both sides, sprinkling salt and grinding more black pepper over both sides as they cook. (A splatter screen will help here.)

Turn heat to medium-low and cook, turning the steak often, for about 5-10 minutes, depending on the doneness desired. Remove meat to a platter and let rest for 5-10 minutes for a juicier steak.

Serves 4

Source: How to Eat Supper, by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, $35