b"Reverse Seared Steak with Port Wine SauceBistecca di Manzo con il Sugo di PortoServes 4INGREDIENTS DIRECTIONS4 New York steaks, 12-16 ounces (340- Preheat the oven to 195F (90.5C).450 g) each Brush 1 tablespoons of olive oil onto each side of the 2 tablespoons extra light olive oil New York steaks. 1 tablespoons extra light olive oil Coat each side of the New York steaks with Nick's Magic 1 tablespoon Nick's Magic Rub Rub.2 tablespoons butter, softenedPlace New York steaks into the preheated oven for 45 port wine sauce (see recipe on page 21) minutes.mushrooms with arugula (see recipe on page 25) Remove the New York steaks from the oven and let rest for five minutes.Nick's Magic Rub Add two tablespoons of olive oil to a nonstick skillet and 1 tablespoon brown sugar cook over high heat for two to three minutes to bring it to 1 tablespoon garlic powder a sizzle.1 tablespoon salt Place the New York steaks into the skillet and reduce heat 1 tablespoon pepper to medium. Cook on each side for four to five minutes.1 tablespoon paprika While turning the New York steaks, add the softened 1 tablespoon onion powder butter to the skillet. As the butter melts, use a tablespoon to pour the olive oil and butter mixture over the steaks.After cooking each side of the New York steaks, remove them from the skillet and let rest for four to five minutes.Serve with mushroom and arugula (see recipe on page 25) on the side and port wine sauce (see recipe on page 21).The steak is ready to be served.Click on the video below to watch my step-by-step instructional video on preparing Reverse Seared Steak with Port Wine Sauce.Or listen to theaudio recipe by Nickby clicking here.22"