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.
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)
For Steak: Season steaks generously with salt and pepper.
For Steak: In a hot, ridged grill pan (preferably cast iron) add the oil and sear the steaks on one side until nicely browned.
For Steak: Turn over and place pan in oven for 4 – 6 minutes for medium rare. Time will depend on thickness of steak.
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
For Salsa Verde: Add the parsley, anchovies, capers, garlic, basil and zest to a food processor or blender.
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.