Ingredients

Let’s Cook!

• 1
  Beat the steaks. This will tenderize them and get more juice out of them.
• 2
  In a 12-inch skillet over medium-high heat, heat olive oil and butter. Sear the steaks in twos at a time, cooking them slightly under to your liking. About 1 minute per side. Remove the steaks from the pan and place them on a plate, making sure to drain the meat in the pan before removing.
• 3
  In the same pan, over medium heat, add the garlic, bay leaves, and paprika. Fry the garlic (with the skin on to avoid burning them) until golden, about 2 minutes.
• 4
  Deglaze with the port wine in the pan, followed by the brandy and pepper. Let the sauce reduce over low heat until the fumes no longer smell alcohol and the sauce thickens. This will take about 3 minutes. Transfer the rendered juices from the steaks in the dish to the pan with the sauce. Mix well.
• 5
  Rectify the acidity of the sauce with a few drops of lemon juice. Add them a little at a time, tasting between each addition and adjusting the acidity to your taste. Don't add salt, the salt comes with the steaks.
• 6
  Add the steaks to the skillet and reheat, coating them with the sauce for about 2 minutes.
• 7
  Place a steak on each plate and place a slice of cured ham on top. Top with the sauce.
• 8
  If you wish, you can add a fried egg on top of the ham. The yolk will add a touch of creaminess to the sauce.