Pan Roasted, Herb-Crusted New York Strip SteakWine Pairings: Bordeaux Red Blend
- 4 New York Strip steaks; 1 1/2 - 2in. thick
- 2 Tbs sea salt
- 1 Tbs cracked pepper
- 2 Tbs fresh rosemary, finely chopped (any hearty herb will do, pick your favorite or mix)
- 2 slices of your favorite bacon
- 1 cup of red wine
- 4-6 tbs chilled butter
- Cast iron skillet
- Cast iron is the best here, but any oven-proof pan will work as long as it’s big enough to hold all the steaks without overcrowding. Pan roasting is the best way to get even doneness on thick steaks without the typical scenario of burning the outside, cold in the center.
- Mix the salt, pepper and rosemary together and spread on a cutting board. Roll the steaks in the mixture until completely coated on all sides. Really press it into the steaks. Set them aside and let them come to room temperature.
- Preheat the oven to 450 degrees. Heat the skillet over low heat and cook the bacon, rendering out all the fat. Set the bacon aside for another dish, leaving the drippings in the pan.
- Increase the heat to medium high and let the pan get good and hot. Place the steaks in the pan and allow enough space between them to allow air to circulate. Use two pans if necessary. Sear on one side until really browned. This should take about 4-5 minutes. Flip the steaks and place in the preheated oven. Roast the steaks for about 10 minutes for Medium Rare. The best way to tell is a meat thermometer; 125-135 for Medium Rare.
- Remove the steaks from the pan and let rest for at least 10 minutes. Tent with foil to keep them warm. (Don’t completely cover them as they will continue to cook and become too well done). Place the skillet on medium heat and add the wine to the pan. Reduce to 1/4 cup. Remove from heat and whisk in butter 1 Tbs at a time, do not boil.
- Serve steaks drizzled with a Tbs or so of sauce.
Serves 4 / Recipe by Brooke Anderson, www.supplewine.com