Source: dLife

Basil, garlic, and white wine give this steak a savory Italian taste.

Servings

0.5 tsp olive oil
1 large garlic cloves
8 oz strip steak, lean , cut in two (ribeye or sirloin top butt steaks may be substituted)
0.75 cup white wine
3 fresh basil leaves
1 pinch tabasco sauce , a few drops or to taste (optional)

1 Lightly moisten the bottom of an iron skillet with olive oil. Gently heat the large mashed garlic clove in it until aromatic and browning.
2 Increase heat to high and add the steaks. Turn them briefly until browned.
3 Add 3/4 cup white wine,1/4 at a time, letting it reduce completely between additions. Add the crushed basil leaves.
4 Remove the steaks after reduction to a warm serving plate (after 6-7 minutes of reduction they should be medium-rare).
5 Deglaze the skillet with ½ cup warm water to make a light sauce. Pour the sauce over the steak (hot sauce on the side is optional).

You can use any dry white wine you like for this recipe. You can substitute 1 teaspoon dried basil instead for the fresh basil.