Pan-Seared Thick-Cut Strip Steaks

28 comments
By

Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?

SERVES 4

TIME 55 minutes

has video

WHY THIS RECIPE WORKS

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...

Print