Pan-Seared Thick-Cut Strip Steaks
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By J. Kenji Lopez-Alt
Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV
The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?
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WHY THIS RECIPE WORKS
The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed...
