ribeye with marsala and peppers

Directions

1. heat oil in pan that will accommodate the 4 steaks
2. cook the steaks to rare on med high flame
3. turn off heat and remove steaks to warm platter
4. salt and pepper the steaks
5. add the two wines and cook for a minute or two over medium heat, scraping the pan as your stir with a wooden spatual
6. add garlic (and fennel seed) cook, stirring for a minute or two
7. add the tomato paste/water and chopped chili peppers
8. turn down heat, cook and stir until sauce reduces to a syrup (not more than 2 or 3 minutes)
9. return steaks to pan and turn in the sauce
10. place steaks on a serving platter, cover with sauce and parsley
11. serve