Tequila-Poblano Pan Sauce for Pan-Seared Steak
PUBLISHED 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...