Pan-Seared Thick-Cut Strip Steaks
The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender.
Victorinox Swiss Army 6-Piece Rosewood Steak Set, Spear Point, Straight Edge
These sleek, sharp knives sliced effortlessly through even the toughest steaks, and their good-looking contoured rosewood handles were secure and comfortable to hold. Though the blades dulled slightly after many cuts, sharpening easily brought them back to life. Offer ends at 11:59p.m. PT on November 30, 2017.