Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

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.

  • My List
    share on facebook share on twitter share on pinterest Share by Email Print

    Serves 2

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level Medium

    Ingredients

    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)

    Directions

    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.

    Sign In To Your Account


    Forgot your username or password?

    Join Club Cutrer

    Benefits

    Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

    Become a Member

    Sign In To Your Account


    Forgot your username or password?

    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

    Share your birthdate

    Where are you?

    Do not choose this option if you use a shared computer.