- 2 teaspoons butter
- 2 beef loin steak or rib eye steak, 1 inch thick
- 1/2 cup red wine, such as cabernet sauvignon or beaujolais wine
- 2 tablespoons salsa, mild to hot as you prefer
- Set a heavy-bottomed frying pan over medium heat.When hot, add butter and tilt pan to coat.When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.Remove steaks to heated plates.Pour wine into pan juices and increase heat to medium-high.Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes.Pour over steaks.