Panfried Steaks with Horseradish Cream
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Appears in Cook's Illustrated May/June 1997
Buy strip, rib-eye, or sirloin steaks for the best flavor. A cast-iron pan is not only economical but works as well as the pricier competition.
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 ...
