Pan-Seared Strip Steak with Crispy Potatoes
Why This Recipe Works
We quickly discovered that to achieve the perfect crust for our pan-seared strip steak recipe, it was necessary to make sure of two things: that the skillet was just smoking before the steaks were added and that the skillet was not overcrowded. Since moving the steaks in our pan-seared strip steak recipe released their liquid, once they were in the pan we made sure to let them be. Getting a deep brown crust on the first side took about five minutes, then we flipped the steaks, reduced the heat to medium, and continued cooking until they were medium-rare.