Smothered & Covered Garlic & Rosemary Steak Sauce with Grilled Hanger Steaks

For the Sauce:

1. In a large pan, sauté the finely diced sweet white onion and garlic olive oil on medium heat until the onion is golden brown.
2. Add in the Johnny au jus, beef stock, and Worcestershire. Bring the mixture to a simmer.
3. Squeeze out the smoke-roasted garlic cloves onto a cutting board. Using a fork, mash the garlic cloves with the 1/2 tsp kosher sea salt, 1/2 tsp black pepper, and 2 tsp finely chopped fresh rosemary to form a paste.
4. Add this garlic-rosemary paste into the simmering sauce.
5. Continue to simmer the sauce for 5-10 minutes until it has reduced by one-third and thickened to your desired consistency.
6. Stir in the unsalted butter and then remove the sauce from the heat.

For the Steaks:

1. Preheat your Traeger grill (or similar grill) to 450F.
2. Season the 4 hanger steaks generously with Redmond Real Salt Organic Garlic pepper.
3. Grill the steaks hot and fast until they reach an internal temperature of 125F.
4. Remove the steaks from the grill and let them rest for 5 minutes.
5. Slice the rested steaks against the grain and serve immediately with the warm garlic & rosemary steak sauce.