New York Steak with Balsamic Vinegar Sauce

Bistecche all’Americana conl il Sugo Balsamico

Cooking With Nick Stellino
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Ingredients:

4 New York steaks, cut 2-inches thick (12-14 ounces each)
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon onion powder
1 teaspoon paprika
3 tablespoons extra-light olive oil
Balsamic Vinegar Sauce

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Serves 4
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Preheat oven to 450 degrees.
Preheat a pan big enough to hold your steaks and heat over high heat until it is very hot about 3 to 4 minutes. Mix all the dry spices together in a small bowl. Pat the steaks dry with a paper towel and rub with the olive oil. Sprinkle the top of the steaks with half of the spice mixture.
Place the steaks, seasoned-side down into the preheated pan and cook for 2-1/2 to 3 minutes without turning. Sprinkle the uncooked side of the steaks with the remaining spice mixture, turn the steaks and cook on the other side for 2-1/2to 3 minutes. (When you are cooking for a large party, at this stage of the recipe, you can place the steaks on a cooling rack to rest, up to 40 minutes. When you are ready to serve, place the steaks in the preheated oven to finish cooking)
Place the steaks in the same pan, in the oven and cook them in the oven for 8 to 15 minutes. Keeping in mind that 8 minutes will yield medium-rare and 15 minutes will yield well-done steaks. Cook the Steaks to your liking and serve them with the Balsamic Vinegar Sauce.
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