Pan-Seared Strip Steaks employs a fast, mess-free method for achieving deeply seared, rosy meat. We start the steaks in a “cold” (not preheated) nonstick skillet over high heat and flip them every 2 minutes; that way, the meat's temperature increases gradually, allowing a crust to build up on the outside without overcooking the interior. After initially searing at high heat, we quickly lower the heat to medium; at this temperature, the meat will continue to sizzle, but there is no risk of the fat smoking. Braised Red Potatoes with Lemon and Chives is a one-pan side dish that features the benefits of both boiling and roasting. We start by combining small red potatoes, butter, and salted water in a skillet and simmering the potatoes until they turn creamy. We then fully evaporate the water and allow the potatoes to brown in the butter.
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