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Rosemary-Crusted Porterhouse Steaks With Red Wine Sauce

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Ingredients

2 porterhouse steaks, 1 to 1 1/4 pounds each, about 1 1/4 inches thick, trimmed of excess fat

1 1/2 tablespoons olive oil

2 tablespoons finely chopped fresh rosemary

2 tablespoons kosher salt

1 teaspoon black pepper

Red wine sauce

2 tablespoons butter, cut into two equal pieces

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