Pan-Seared Thick-Cut Strip Steaks
By J. Kenji Lopez-Alt
Appears in Cook's Illustrated May/June 2007
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...