Reverse Seared Steak with Port Wine Sauce


Preheat oven to 195 degrees.

Brush both sides of the steaks with olive oil and coat with Nick’s magic rub.

Place in the preheated oven for 45 minutes.

Remove the steaks from the oven and let rest for 5 minutes.

Add the olive oil to a nonstick skillet and cook over medium heat for 2-3 minutes to bring to a sizzle.

Add the steaks and reduce heat to medium.Cook for 4-5 minutes per side.

While turning, add the butter to the pan. As it melts, use a tablespoon to pour the oil and butter mixture over the steaks.

After cooking, remove the steaks from the pan and let rest for 4-5 minutes.

Serve with the Mushroom and Arugula and Port Wine Sauce.


4 New York steaks, 12 -16 ounces each

2 tablespoons extra light olive oil

1 tablespoon of Nick’s Magic Rub

1-1/2 tablespoons extra light olive oil

2 tablespoon softened butter

1 recipe Port Wine Sauce

1 recipe Mushrooms with Arugula