Red Wine-Mushroom Pan Sauce
Why This Recipe Works
A nicely charred thick-cut steak certainly looks appealing. But cutting into the steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. We wanted to find a surefire method for pan-searing thick-cut steaks that could deliver both a flavorful crust and juicy, perfectly pink meat throughout.
We found it was essential to sear the steaks quickly to keep the meat directly under the crust from turning gray. But we’d need to take an untraditional approach for these thick-cut steaks and sear them at the end of cooking, rather than at the beginning. We began by moving the steaks straight from the fridge into a 275-degree oven, which not only warmed them to 95 degrees but also dried the meat thoroughly—dry meat is essential for a well-browned crust. At this temperature, when the steak met the hot skillet, our steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender.