1. Season steaks with salt. Press cracked pepper into the surfaces of the steaks.
2. Heat the oil in a large heavy skillet over high heat until smoking. Add the steaks. Lower the heat to medium. Cook the steaks to desired doneness, turning once, about 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well done. Remove the steaks to a warm platter and keep warm.
3. Add onion to skillet. Cook until browned, stirring often, about 2 minutes. Add half of the rosemary leaves and half of garlic; cook, stirring, for 20 seconds. Add wine. Increase heat to high; boil vigorously for 2 minutes.
4. Add beef broth, sugar and any juices that have collected on steak platter. Boil for about 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks; serve. Makes 4 servings.