Pan Fried NY Strip Steaks with Red Wine Sauce

4 High Plains Bison NY Strip Steaks, 8-10 oz. each
2 T. vegetable oil
1 ½ tsp. sea salt
1 ½ T. black, green and pink freshly ground peppercorns

Red Wine Sauce

1 T. butter
4 large shallots, minced
1 ½ tsp black, green and pink freshly ground peppercorns
1 cup red wine

Thaw steaks overnight in the refrigerator.

Preheat cast iron skillet on high for 3-4 minutes.

Cut through the fat along the backside of the steaks to prevent curling. Rub strip steaks with vegetable oil and season with tri-colored pepper and sea salt.

Cook the first side of the steaks on high heat for 5 minutes and then turn and cook for an additional 3 minutes reducing heat to medium high. Remove from pan and set aside on warm platter. Let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.

Add butter, minced shallots and peppercorns to cast iron skillet and sauté until browned and caramelized. Stir often to prevent burning. Add red wine all at once and lower heat to medium. Cook until wine is reduced by 3/4 of volume about 15-20 minutes.

Serve red wine sauce over pan fried NY strips and enjoy!