Pan Seared New York Steak Recipe

INGREDIENTS:
FFF New York Steak
Salt
Pepper
Garlic Powder
Onion Powder

Sauce:
1/4 Cup Red Wine
3 Tablespoons Worcestershire Sauce
2 Tablespoons Cold Butter

COOKING INSTRUCTIONS:
1. Defrost your steak and bring up to room temperature.
2. Lightly score the fat cap of the steak, then season generously on all sides. Leave out for several minutes to let the steak start to soak in those flavors.
3. Place your steak in a cold pan fat cap side down, and turn the burner on low. You can use a stainless steel, cast iron, or any pan you have!
4. Let it cook for about 5-7 minutes fat cap side down to render the fat. Then flip on its side. After 3-4 minutes, flip to the other side.
5. Turn the heat up to medium and flip your steak on both sides for the same amount of time.
6. Once the internal temp gets to around 100 Degrees F, turn your pan up to high and sear about 2-4 minutes on all sides, until you reach your desired internal temp (Medium rare is around 130-135 Degrees F). Note: For thicker steaks, you may need to flip your steak once or twice more to get it to your desired rarity.
7. Remove your steak from the pan to rest, and turn your stove down to low heat. 
8. In the same pan that you cooked your steak in, add in the Red Wine and Worcestershire Sauce and reduce on low-medium heat, deglazing the pan as it cooks. Once it begins to thicken, turn off the heat and add in the cubed cold butter. 
9. Serve your steak with the sauce and sides, and Enjoy!