Sirloin Strip Steak Bordelaise

Instructions

1. 1

   Trim the sirloin of excess fat and all connective tissue, and place in a gallon-size food storage bag. Add the Tabasco garlic marinade and as much wine as will go into the bag. Marinate the steak overnight.

2. 2

   When ready to begin cooking, preheat the oven to 375 degrees. Remove the steak and season with a little salt. Heat some butter in a heavy skillet and brown the steak all around. Using tongs (do not pierce the meat!), put the steak on a broiler pan and into the 375-degree oven.

3. 3

   Add the contents of the marinating bag to the skillet, along with the remainder of the wine. Bring to a boil while whisking the bottom to dislodge the browned bits and juices. Add the thyme and peppercorns and reduce to about 2/3 cup.

4. 4

   Heat 1 Tbs. of butter in a skillet and saute the garlic until it smells good. Strain the wine reduction into the garlic-butter skillet and bring to a light boil. Lower the heat and flick in the remaining butter a little at a time, whisking in as you go. Add a little salt to taste.

5. 5

   Roast the steak to 125 degrees (for medium-rare) internal temperature, using a meat thermometer. Remove from the oven and allow to rest for ten minutes. Slice about 1/2-inch thick, and serve with the sauce.