Steaks with Red Wine and Rosemary Sauce

Taken from Martha Envy

3 Tbs olive oil
2 steaks (ribeye, Delmonico or New York strip)
Salt and pepper
2 tsp finely chopped fresh rosemary, plus two springs
3/4 cup red wine
1/2 cup beef stock
1 Tbs butter, cold
1 Tbs Dijon mustard

Heat the oil over medium high in skillet. Heat oven to 250.

Rub steaks all over with salt, pepper and chopped rosemary.

When screaming hot, sear steaks for about 4 minutes per side (and if they're very thick, sear the short sides as well), until thermometer reads 130 degrees.

Place steaks on cookie sheet or oven proof platter in oven while you cook the sauce.

Reduce heat to medium, and deglaze with wine. Add rosemary sprigs. Cook until almost mostly reduced, about 5 minutes. Add stock, and cook a few minutes more until reduced further. Turn off heat and whisk in butter and mustard. Add any accumulated juices on cookie sheet/platter. Season sauce with salt and pepper and spoon over steaks.