Butter sauce:
1/3 cup mirin or white wine
2 tbsp Worcestershire sauce
4 tosp butter
5 cloves minced garlic
4 tbsp fresh chopped parsley
Season bite sized ribeye or New York strip steak (about 2 Ibs) with salt, pepper, little chili powder and garlic powder and a little olive oil.
Cook in a cast iron skillet over medium high heat with a little oil cook about 1 minute on each side and remove from skillet.
Reduce heat to medium. Add wine and let reduce. Add butter & garlic. Stir until creamy and then add Worcestershire. Add parsley and add steak back and toss with sauce. Serve over rice or mashed potatoes.
PS:
I like to add warmed heavy cream, melted butter, fresh grated Parmesan, salt, pepper, and oregano to my mashed potatoes.
I also like using sazon to season my green beans. I usually blanch them before I throw them in sizzling hot cast iron skillet and then add the seasoning.
