Cast Iron Steaks with Herb Butter
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By Russell SelanderAppears in Cook's Illustrated November/December 2016, America's Test Kitchen TV
This pan’s unbeatable heat retention should create the deepest, richest sear on a steak. But you first need to know your cast iron.
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WHY THIS RECIPE WORKS
To pan-sear a thick-cut steak, we turned to a cast-iron skillet since its heat-retention properties are ideal for a perfect sear. We chose the moderately expensive boneless strip steak for its big, beefy flavor. But when we tried preheating...
