Ingredients

• 4 cups Burgundy wine
• 2 cups oyster sauce
• 1.5 cups canola oil
• 1.5 cups soy sauce
• 1 tablespoon garlic , minced
• 1.5 teaspoons dried oregano
• 8 , 6 ounce

Instructions

1. 1 Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
2. 2 Marinate the steaks: Place steaks into a 9x13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
3. 3 Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Remove steaks from marinade and shake off excess. Discard remaining marinade.
6. 6 Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
7. 7 Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.
8. 8 Cook in the preheated oven until butter melts, 1 to 2 minutes.

Nutrition per serving