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Ingredients
  • Four 6 to 8 ounce boneless steaks (I like a Ribeye)
  • Neutral oil, like avocado oil
  • Kosher salt and fresh ground pepper
  • 1 tablespoon each mayo, honey & Dijon mustard
  • ½ teaspoon apple cider vinegar
  • 1 small onion, chopped fine
  • 1 clove garlic, minced
  • ⅓ cup dry vermouth
  • ½ cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • Chopped parsley for garnish
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