Pan-Seared Strip Steak for Two
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By Andrew JanjigianAppears in Cook's Illustrated March/April 2020
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.
WHY THIS RECIPE WORKS
Pan-searing a 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 steak in a “cold” (not preheated) no...
