Pan-Seared Strip Steaks

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Appears in Cook's Illustrated March/April 2020, America's Test Kitchen TV

Main Courses
Beef
    

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.

SERVES4

TIME20 minutes

has video

WHY THIS RECIPE WORKS

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...

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