b'I N G R E D I E N T S New York Steak with Balsamic Vinegar SauceBistecche allAmericana con il Sugo BalsamicoBalsamic Vinegar Sauce 4 New York steaks, cut 2 inches Prepare the Balsamic Vinegar Sauce. Keep warm.thick (1214 ounces each)1 teaspoon salt1 teaspoon pepper Preheat oven to 450 degrees. tablespoon onion powder1 teaspoon paprikaHeat an oven-safe saut pan large enough to hold your steaks over high heat until 3 tablespoons extra-light olive oil it is very hot, about 3 to 4 minutes. Mix all the dry spices together in a small bowl. Pat the steaks dry with a paper towel and rub with the olive oil. Sprinkle the tops Baked Brussels Sprouts of the steaks with half of the spice mixture.Place the steaks seasoned side down in the preheated pan and cook for 2 to 3 minutes without turning. Sprinkle the uncooked side of each steak with the remaining spice mixture. Turn each steak and cook on the other side for 2 to 3 minutes. (When you are cooking for a large party, at this stage of the recipe, you can place the steaks on a cooling rack to rest, for up to 30 minutes. When you are ready to serve, place the steaks in the preheated oven to finish cooking.)Place the steaks, still in the pan, directly into the oven and cook them for 8 to 15 minutes, keeping in mind that 8 minutes will yield medium-rare and 15 minutes will yield well-done steaks. Cook the steaks to your liking and serve them with the Balsamic Vinegar Sauce and Baked Brussels Sprouts.37'