Cooking with Crosby Roamann: Seared Herb-Crusted NY Strip Steak with BA.1 Steak Sauce
For our herb-crusted NY Strip Steak, we choose prime cuts at least 1-inch think, and apply a rub of 1 tablespoon each dried thyme, rosemary, oregano, and Kosher Salt. We let these sit for the day in the fridge, and then for an hour at room temperature before cooking. We prefer cast iron skillets for searing steaks at home, with one tablespoon of butter and a tablespoon of good olive oil, which we let begin to smoke in the skillet before we add the steaks. We fry these at the highest temperature we can for 3-4 minutes per side, and then finish them in the oven, covered for 2-4 minutes, until an instant read thermomemter registers 145F interior temp. We then let the steaks rest on a wood cutting board for 5 minutes before serving.
Pair this with our 2020 Crosby's Reserve Cabernet Sauvignon, available here.
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. ketchup
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. vinegar-based hot sauce (such as Frank’s or Crystal)
- 1 tsp. Dijon mustard
- 1 tsp. honey
- Kosher salt
Combine ingredients in a small bowl and mix well. BA says, "sauce can be made 2 months ahead. Store airtight at room temperature," but we store ours in the fridge.
