Club Steaks with Parsley Butter

• 4 individual club steaks, about 1/3 pound each
• 1 tablespoon canola oil
• 1/2 teaspoon kosher salt
• 1/4 cup dry red wine
• 3/4 cup beef stock
• 1 tablespoon butter
• 1/2 teaspoon whole black peppercorns
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter

1. Trim any fat from the steaks.
2. Heat the oil in a large skillet over medium heat and sear the steaks in the hot oil, frying for 3 to 4 minutes on each side.
3. Remove the steaks to a warm platter and sprinkle with the kosher salt.
4. Quickly pour the wine into the hot skillet; let it sizzle and reduce by more than half, about 2 minutes.
5. Add the beef stock and continue to boil until reduced to about 1/3 cup.
6. Add the butter and peppercorns, stirring until the butter is melted.
7. Remove the peppercorns to a paper towel.
8. Using a mallet or heavy pan, crack the peppercorns and return them to the skillet.
9. Stir well.
10. Prepare the parsley butter: In a food processor, blend together the parsley and butter until smooth.
11. Spoon the sauce over the steaks and serve with 1 teaspoon of parsley butter each.

club, canola oil, kosher salt, red wine, beef stock, butter, whole black peppercorns, parsley, butter

Taken from www.epicurious.com/recipes/food/views/club-steaks-with-parsley-butter-378717 (may not work)