b'SErvES 4New York Steak with 4 new York steaksa Vodka Martini Sauce(totaling approximately3 pounds), cut approximatelyinch to 1 inch thick start by making the vodka Martini sauce. (see directions below.) 1 teaspoon saltkeep warm.1 teaspoon pepper3 tablespoons davinci Extrato prEparE thE StEakSlight 100% pure olive oil salt and pepper the steaks to your liking, and prepare using one of the 1 tablespoons buttermethods below.(needed only if option two option onEis used for cooking the steaks;brush the steaks with the extra light olive oil and grill on the barbecue on see recipe directions.) medium-high heat, about 5 to 6 minutes per side. after grilling, place the meat on a tray and cover with foil; let it rest. vodka Martini SaucE option tWo4 tablespoons davinciin a pan large enough to hold all the pieces of meat, preheat the extra light Extra virgin olive oil olive oil over high heat until it starts to sizzle. add the meat, reduce the heatcup diced onion to medium, and cook for about 5 to 6 minutes per side, basting the steakscup diced carrot with the olive oil and juices from the bottom of the pan. after turning the steaks to cook on the second side, add 1 tablespoons of butter for basting. cup diced celery place the cooked meat on a tray and cover with foil; let it rest.2 tablespoons fresh parsley leaves, loosely packed to prEparE thE vodka MartiniSaucE cup freshly squeezed lemonin a saucepan, cook the extra virgin olive oil over high heat for 1 minute. juice add the onion, carrot, celery and parsley leaves; reduce the heat to medium. 2 garlic cloves, chopped cook for 4 minutes, until the onions have softened. add the lemon juice and cook for 2 more minutes, stirring well.2 thick slices bacon, cut into 1-inch pieces add the garlic, bacon and tomato sauce. stir well; cook for 1 more minute.cup tomato sauce increase the heat to high, and add the vodka and the vermouth. cook forcup vodka 2 to 3 minutes, stirring well. add the stock, bring to a boil, then reduce to a simmer. cover the pot and let the sauce simmer for 45 minutes. strain thecup dry vermouthsauce and discard the solids.4 cups veal or chicken stock bring the sauce to a boil over medium-high heat and cook for 8 to 10 more 24 tablespoons softened butterminutes, until it thickens. store the sauce in the refrigerator until youre 8 pimiento-stuffed olives,ready to use it. it will keep for 2 days.cut into thin rounds reheat the sauce before serving and reduce once again on high heat for 3 to 5 minutes, until it coats the back of a spoon. Turn off the heat and add 2 tablespoons of the softened butter to thicken the sauce even more. Use the rest of the butter if you like a richer sauce.44'