Panfried Steaks with Horseradish Cream

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Appears in Cook's Illustrated May/June 1997

SERVES2

TIME35 minutes

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 ...

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