Give a rough chop to Fresh Parsley (1 bunch) and crush the Garlic (4 clove).
Cut the Dry-Aged Strip Steak (3 pound) into 4 steaks. Trim each of excess fat, sinew and bone. Marinate steaks in garlic, Cabernet Sauvignon (1/2 cup), Olive Oil (1 tablespoon) and parsley. Marinate for 24 hours.
Remove steaks and dry off the marinade. Discard the marinade. Let the steaks come to temperature. Preheat your oven to 500 degrees F (260 degrees C).
Thinly slice the Sweet Onion (2). Halve, deseed the Jalapeño Pepper (1) and thinly slice as well.
Season the steaks with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). In a heavy skillet, sear each of the steaks in Olive Oil (1 tablespoon), about 3 to 4 minutes on each side, in a smoking hot pan.
Remove and place on a roasting pan, and roast at 500 degrees F (260 degrees C). Remove at 120 degrees F (48 degrees C) for rare, or 130 degrees F (54 degrees C) for medium rare, and so on depending on your preference. I prefer rare. Check after 3 minutes.
For the sauce, add Olive Oil (2 tablespoon) to the same skillet and cook the onions and jalapeno until golden.
Let the steaks rest for at least 10 minutes.
Then add Cabernet Sauvignon (1 cup), and reduce by one half.
When reduced by a half, swirl in the cubed Butter (3 tablespoon) Season with salt and pepper to taste.
Slice the steaks against the grain, and sauce with the Cabernet butter onion sauce. Enjoy!