Serves 2 to 4

If you?re from Brooklyn — and you?re probably not even though you say you are — then you celebrate with steak. Everyone knows this from every movie. Cavernous steakhouses that date back to the last, last century lurking all over the city, tucked under bridges or beside a forgotten waterway, with their historical plaques, creaky wood floors, and signed Frank Sinatra portraits on the wall. 

Well, 2020 is over and it?s time to celebrate Brooklyn style. Whether it?s a night of somber reflection or one of dancing and drinking (in your own home with only your household members and/or just your cat) this recipe works. It?s a visceral activity unto itself, injected with whatever meaning you need it to have. 
Basically, you?ll work a pliable ball of gluten until it?s goth red and gristle-y. Then you roll and pound it. Throw it into a hissing cast iron pan to sear. Smoke. Fire. Sizzles. Who needs fireworks"

I was striving for something that could come together in one pot. I like baking seitan, but it does tend to dry things out and I wanted this to be juicy (pronounced JUSAY). Enter sear/braise. The steaks are cooked, removed from the pan then you create a rich au jus with onions, garlic and red wine. Some miso for that savory je ne sais quoi. And the seared steaks are placed back in to cook through. The end result is some of the best seitan I have ever had! Seared and smoky, firm but tender. And totally juicy (pronounced JUSA...