2 1-pound New York Strip Steaks
1/2 white onion (minced)
Freshly Ground Pepper
1 cup boxed red wine
2-3 tbsp cold unsalted butter(cubed)
Heat large skillet over medium-high heat. Season steak generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick (2 minutes).
Place the steak flat in the pan and sear until deep brown on one side (4 to 5 minutes). Turn and cook on the other side 3 to 4 more minutes for medium-rare.
Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
Add the onion to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a spoon. Bring to a boil and cook until reduced by half and thicker, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.