4 New York strip steaks, about ¾-inch thick
Freshly ground black pepper
3 tablespoons olive oil or butter
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste
Generously season the New York strip steaks with salt and pepper. Heat a heavy metal saute pan on the stove over high heat. Add about a tablespoon of olive oil. When the oil is hot, carefully put the meat in the pan and turn down the heat to medium-high. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. Place the steaks on a serving platter and lightly tent with aluminum foil to keep the steaks warm.
For Marsala Sauce: Put the sauté pan on the stove over medium-high heat. Add the olive oil or butter, then add onions, garlic, and mushrooms. Saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thickened and smooth
Uncover the New York strip and ladle a little sauce over the meat and pass the rest alongside.