Pan-Seared Sirloin Steaks with Creamy Black Pepper-Tarragon Pan Sauce
We're just not that fond of steaks that stick to the pan.
WHY THIS RECIPE WORKS
We wanted juicy, perfectly cooked steaks with a nice seared-on crust, and we wanted to serve them with a rich, delicious pan sauce. Many cooks will tell you that the key to a truly magnificent pan sauce is the fond: those browned, carameliz...