Recipe information
Yield
6 Servings
Ingredients
2
tablespoons olive oil, divided
6
9-to-10-ounce New York steaks, trimmed (about 1 inch thick)
1
/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1
1/2 cups Merlot or other fruity red wine
1
/4 cup (1/2 stick) chilled butter, cut into small pieces
2
teaspoons chopped fresh Italian parsley
2
teaspoons chopped fresh chives plus whole chives for garnish
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Preparation
Step 1
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
Step 2
Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.