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Pan Roasted New York Steak

By Chef John Ash

Searing steak in a ridged grill pan and finishing it in the oven is a useful technique for bringing out the juicy steak flavors. The Salsa Verde from the Mediterranean and Salt Crusted Potatoes are a nice accompaniment and bridge nicely to the Vine Hill Pinot Noir. Both can be made ahead.

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    Serves 2

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level Medium


    2 trimmed 12 oz New York steaks cut at least 1 inch thick (Steak)

    2 tbsp olive oil (Steak)

    2 c coarsely chopped parsley (Salsa Verde)

    1/2 c chopped fresh basil or mint (Salsa Verde)

    Salt and freshly ground black pepper (Steak)

    4 (or more) anchovy fillets in oil (Salsa Verde)

    2 tbsp drained capers (Salsa Verde)

    2 tsp chopped garlic (Salsa Verde)

    1 tbsp finely grated lemon zest (Salsa Verde)

    1/2 c fruity extra virgin olive oil (Salsa Verde)

    Salt and freshly ground black pepper to taste (Salsa verde)

    1 lb 1 lb evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled sea salt (Salt-crusted Potatoes)


    1. For Steak: Season steaks generously with salt and pepper.

    2. For Steak: In a hot, ridged grill pan (preferably cast iron) add the oil and sear the steaks on one side until nicely browned.

    3. For Steak: Turn over and place pan in oven for 4 – 6 minutes for medium rare. Time will depend on thickness of steak.

    4. For Steak: Remove from oven and place steaks on a cutting board and allow to rest for at least 5 minutes before cutting and serving

    5. For Salsa Verde: Add the parsley, anchovies, capers, garlic, basil and zest to a food processor or blender.

    6. For Salsa Verde: With machine running, slowly add the oil until just blended. Sauce should still have a little texture. Season with salt and pepper. Can be stored covered and refrigerated for a day or two.

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    July 12th – July 25th*
    Pair the bold, deep spice notes of the 2018 Owsley Pinot Noir with sweet, fresh milk flavors of the Point Reyes Original Blue Cheese and the rich, creamy 2019 The Cutrer Chardonnay with the salted caramel finish of the Point Reyes Bay Blue Cheese.

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