Appears in Cook's Illustrated March/April 2020, America's Test Kitchen TV
How do you pan-sear strip or rib eye without making a grease-splattered mess and setting off your smoke alarm? First, forget everything you know about steak cookery.
Pan-searing strip or rib-eye steaks usually leads to a smoky, grease-splattered kitchen—but it doesn't have to. To devise a fast, mess-free method for achieving deeply seared, rosy meat, we started the steaks in a “cold” (not preheated) non...