Steak and Gravy

Thinly slice the yellow onion and set aside.

Season the New York strip steak generously on both sides with salt and pepper.

Heat a large pan over medium-high heat. Once hot, sear the steak for 3 minutes on each side.

Remove the seared steak from the pan and place it on a wire rack to rest.

In a separate pot, combine water, washed rice, butter, and 1 teaspoon of salt. Bring to a boil.

Once the rice is boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the water is absorbed.

While the rice cooks, return to the pan used for the steak. Add olive oil and the sliced onions.

Sauté the onions for a few minutes until they become translucent and softened.

Sprinkle the flour over the onions and stir to combine. Cook for a few minutes to toast the flour.

Gradually pour in the beef broth, stirring constantly to create a smooth gravy.

Season the gravy with garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.

Bring the gravy to a boil, then reduce the heat to a simmer.

While the gravy simmers, dice the rested steak into bite-sized pieces.

Add the diced steak to the simmering gravy. Bring back to a boil, then reduce heat, cover, and simmer for about 10 minutes to allow the flavors to meld.

Stir in the Worcestershire sauce.

Serve the steak and gravy over the cooked white rice.