Seared NY Strip Steaks with a White Wine Glaze

Here's an awesome NY Strip recipe to be eaten anytime. Very high in protein, very low in carbs.

• 1 lb NY Strip steaks
• 4 cloves garlic, finely diced
• 1 ½ cup white wine
• 5 basil leaves, fresh chopped
• ½ tsp light olive oil
• ¾ cup warm water to deglaze pan
• Fresh ground pepper to taste

Moisten a skillet with light olive oil; cook garlic over medium heat until it begins to brown. Raise the temperature to high and sear both sides of steaks. Add the basil and the wine, a half-cup at a time, allowed the wine to ‘reduce’ completely before adding more wine. A reduction time of approximately seven minutes will yield medium rare steaks. Lower the heat to slightly increase reduction time if you life your steaks cooked to a higher temperature. Once steaks are cooked to desired doneness, place them on a warm serving plate and deglaze the skillet using ¾ cup of warm water. This will produce a very thin sauce to pour over the steaks. Pair with a veggie and enjoy.

- From Stella’s Kitchen, pg. 27

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