Seared New York Steak
This isn’t a steakhouse steak. The chefs at New York Times Cooking have perfected a quick, pan-seared steak that is ideal for a fast weeknight meal with no shortage of flavor. The Worcestershire sauce, balsamic vinegar and honey create a sweet marinade for the cuts of New York strip steaks to soak up and hold on to, giving you immense flavor in every bite. A side of crisp asparagus and shallots round out this hearty dish to give you the quick, easy and satisfying dinner you crave.