Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV
Both the tequila and poblano give this pan sauce a southwestern flair.
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...