T-Bone Steak Dressed in the Posto Style

• 2 T-bone steaks (about 1 1/4 pounds each), cut 1 inch thick
• 4 strips thinly sliced smoked bacon
• 1 cup fresh fava beans, blanched and peeled, or thawed frozen baby lima beans
• 1 1/2 teaspoons finely chopped fresh sage leaves
• 1 1/2 teaspoons finely chopped fresh rosemary leaves
• 2 cloves garlic, thinly sliced
• 1 1/2 tablespoons butter
• 1 tablespoon olive oil
• 1 1/2 cups dry red wine
• 1/2 cup beef broth
• Salt and freshly ground black pepper, to taste

1. Pat the steaks dry and set aside to come to room temperature.
2. Cook the bacon in a skillet over medium heat until crisp.
3. Drain on paper towels, crumble, and set aside.
4. Discard all but 1 tablespoon of the bacon fat from the pan.
5. Add the beans, sage, and rosemary and stir together.
6. Cook the garlic in a small dry skillet until golden and crisp and add to the beans.
7. Set aside.
8. Heat a large heavy skillet over medium-high heat.
9. When hot, add 1 tablespoon of the butter and the olive oil.
10. Place the steaks in the skillet and sear until well-crusted on one side, about 3 minutes.
11. Turn and sear the second side for 3 minutes.
12. Turn again and cook 3 minutes more for medium-rare or 4 minutes more for medium.
13. Transfer the steaks to a cutting board.
14. Cover with aluminum foil to keep warm.
15. Pour off the cooking oil, return the skillet to the heat, and add the wine.
16. Bring to a boil over high heat and reduce by half, about 5 minutes.
17. Add the broth and reduce 3 minutes more.
18. Meanwhile, warm the beans over medium heat and season with salt and pepper.
19. Carve the steaks and arrange the slices in the center of 4 warm plates.
20. Top with a sprinkling of crumbled bacon.
21. Pour the meat juices into the wine sauce and stir in the remaining 1/2 tablespoon of butter.
22. Spoon the fava beans around the steak and spoon sauce over all.

t, bacon, fresh fava beans, sage, rosemary, garlic, butter, olive oil, red wine, beef broth, salt

Taken from www.cookstr.com/recipes/t-bone-steak-dressed-in-the-posto-style (may not work)