Dinner Tonight: Black Pepper-Honey Rib Eye

Mix together the red wine, honey, garlic, and black pepper in a shallow dish.

Add the steaks, and toss them in the mixture.

Let the steaks hang out at room temperature for 15 minutes or so, flipping them occasionally.

Pat the steaks dry with some pepper towels, and then season them salt.

Pour one tablespoon of the olive oil into a large cast iron skillet set over medium-high heat. When just starting to smoke, add two of the steaks. Cook until both are well browned, four to five minutes, and then flip both. Cook until both are browned on the other side, four to five minutes. They should both be about medium-rare. If not, reduce heat to medium-low and cook until done. Set the steaks aside on a plate and cover with foil. Then repeat process with remaining two steaks.

Serve the steaks with roasted potatoes, or, you know, maybe a green vegetable.