Panfried Steaks with Mustard Sauce
Appears in Cook's Illustrated May/June 1997
WHY THIS RECIPE WORKS
For the best pan-fried steak recipe, we used smaller, more expensive cuts like rib eye, boneless strip, and sirloin, which browned evenly and had the full, rich flavor that we expected from a steak. As for frying technique in our pan-fried ...