Preheat oven to 450 degrees fahrenheit.

For Balsamic Reduction: In a small saucepan, combine wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium high heat until boiling, then reduce to a simmer. Continue cooking until sauce is reduced by about half. It will become thicker and more like a syrup.

To Prepare Steaks: Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary. Place steaks in a ziplock bag and allow to marinate for at least 30 minutes.

When you’re ready to cook the steaks, heat a large skillet over high heat for about 4 -5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.

Sear each side for 1 1/2 minutes. When each side has been seared, place pan in the oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with Red Wine Balsamic Reduction.