Seared Hanger Steak with Black Raspberry Port Demiglaze

Season steak with garlic powder onion powder and salt and let’s sit in refrigerator for at least two hours.

For beef stock into a stock pot and reduce by 2/3. So if you start with 4 cups you will have a little over 2 1/2 cups. In a separate sauce pan reduce the port wine until it begins to thicken. It will reduce down to about a quarter of its volume. Combined the reduced beef stock and the reduced port wine. Add the blackberries and simmer for 1-2 min. Remove from heat and slowly swirl and stir with the rosemary sprigs.