john a
Executive Chef
The wind was blowing very hard last night so I pan seared a nice Choice NY strip instead of fooling with the grill.
Got the pan real hot over a medium high heat then melted garlic butter and olive oil.
Gave the steak a good dusting with a mixture of kosher salt, garlic salt, and ground black pepper, then into the pan.
Seasoned the other side while searing.
Just about ready, I do it all in the pan. About three minutes a side does it for me, nice and rare.
Remove it to a warm plate and cover with a clean cloth. Add some white wine to the pan and work it around.
Pour drippings over the steak and it’s time to eat.
Got the pan real hot over a medium high heat then melted garlic butter and olive oil.
Gave the steak a good dusting with a mixture of kosher salt, garlic salt, and ground black pepper, then into the pan.
Seasoned the other side while searing.
Just about ready, I do it all in the pan. About three minutes a side does it for me, nice and rare.
Remove it to a warm plate and cover with a clean cloth. Add some white wine to the pan and work it around.
Pour drippings over the steak and it’s time to eat.
What realy sucks is that I have to get my blood work done this morning and I have been fasting. NOW I AM REALY HUNGRY 
