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Port Glazed Strips

Port Glazed Strips

4 (10 oz.) Kansas City Strips
2 cups beef stock
2 cups port wine
1 shallot, minced
1 sprig thyme
2 tbsp. plus 1 tsp. butter
salt and pepper
Directions: In a small sauce pan, sweat shallot in 1 tsp. butter, add thyme and beef stock and reduce to ¼ cup. Add port wine and reduce to 1/3 cup and remove from heat. Whisk in remaining butter, ½ tbsp. at a time.

Grill steaks to desired doneness. Using a pastry or basting brush, coat each steak evenly with the glaze and serve.
Source: KC Steak Company

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