Slow-Roasted Strip Steak

Heat a large cast iron skillet over high heat for 6 minutes.

Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.

Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.

Insert a probe thermometer into one of the steaks and bake at 225 degrees until internal temperature reaches 140 degrees F for medium-rare.

Remove steaks from pan and keep warm.

Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by 2/3.

Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by 2/3.

Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm.