Scribd Logo
Upload

Welcome to Scribd!

  • 389 views

    Pan-Seared Strip Steaks - America's Test Kitchen

    Uploaded by

    Ronnie Ries
    This recipe provides a method for pan-searing strip steaks that avoids a smoky, greasy kitchen. It involves cooking the steaks in a cold nonstick skillet over high heat and flipping them every 2 minutes. This allows a crust to form without overcooking the interior. The well-marbled meat provides enough fat to sear without adding more oil. The heat is lowered to medium once a crust develops to prevent smoking. The steaks are sliced and seasoned with salt before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pan-Seared Strip Steaks - America's Test Kitchen

    Uploaded by

    Ronnie Ries
    389 views2 pages
    This recipe provides a method for pan-searing strip steaks that avoids a smoky, greasy kitchen. It involves cooking the steaks in a cold nonstick skillet over high heat and flipping them every 2 minutes. This allows a crust to form without overcooking the interior. The well-marbled meat provides enough fat to sear without adding more oil. The heat is lowered to medium once a crust develops to prevent smoking. The steaks are sliced and seasoned with salt before serving.

    Original Description:

    Pan-Seared Strip Steaks _ America's Test Kitchen

    Original Title

    Pan-Seared Strip Steaks _ America's Test Kitchen

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe provides a method for pan-searing strip steaks that avoids a smoky, greasy kitchen. It involves cooking the steaks in a cold nonstick skillet over high heat and flipping them every 2 minutes. This allows a crust to form without overcooking the interior. The well-marbled meat provides enough fat to sear without adding more oil. The heat is lowered to medium once a crust develops to prevent smoking. The steaks are sliced and seasoned with salt before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    389 views2 pages

    Pan-Seared Strip Steaks - America's Test Kitchen

    Uploaded by

    Ronnie Ries
    This recipe provides a method for pan-searing strip steaks that avoids a smoky, greasy kitchen. It involves cooking the steaks in a cold nonstick skillet over high heat and flipping them every 2 minutes. This allows a crust to form without overcooking the interior. The well-marbled meat provides enough fat to sear without adding more oil. The heat is lowered to medium once a crust develops to prevent smoking. The steaks are sliced and seasoned with salt before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    7/20/2021 Pan-Seared Strip Steaks | America's Test Kitchen

    Pan-Seared Strip Steaks


    SERVES Serves 4
    TIME 20 minutes
    WHY THIS RECIPE WORKS

    Pan-searing 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 steaks in a “cold” (not preheated) nonstick skillet
    over high heat and flipped them every 2 minutes; that way, the
    meat's temperature increased gradually, allowing a crust to build
    up on the outside without overcooking the interior. Because we
    were cooking in a nonstick skillet, it wasn't necessary to
    lubricate the skillet with oil; plus, the well-marbled meat exuded
    enough fat to achieve a good sear, and adding more simply
    encouraged splatter. We started cooking over high heat to burn
    off moisture and prevent the steaks from steaming but quickly
    lowered the heat to medium; at this temperature, the meat kept
    sizzling, but there was no risk of the fat smoking. Before
    serving, we sliced the steaks and sprinkled them with coarse sea
    salt so that every bite was well seasoned.

    INGREDIENTS BEFORE YOU BEGIN

    *
    2 (12- to 16-ounce) boneless This recipe also works with boneless rib-eye steaks of
    strip steaks, 1½ inches thick, a similar thickness. If you have time, salt the steaks for at
    trimmed least 45 minutes or up to 24 hours before cooking:
    Sprinkle each of the steaks with 1 teaspoon of kosher salt,
    1 teaspoon pepper
    refrigerate them, and pat them dry with paper towels
    before cooking. Serve with Sauce Verte, if desired.

    https://www.americastestkitchen.com/recipes/12368-pan-seared-strip-steaks/print 1/2
    7/20/2021 Pan-Seared Strip Steaks | America's Test Kitchen

    INSTRUCTIONS

    1 Pat steaks dry with paper towels and sprinkle both


    sides with pepper. Place steaks 1 inch apart in cold 12-inch
    nonstick skillet. Place skillet over high heat and cook
    steaks for 2 minutes. Flip steaks and cook on second side
    for 2 minutes. (Neither side of steaks will be browned at
    this point.)

    2 Flip steaks, reduce heat to medium, and continue to


    cook, flipping steaks every 2 minutes, until browned and
    meat registers 120 to 125 degrees (for medium-rare), 4 to
    10 minutes longer. (Steaks should be sizzling gently; if not,
    increase heat slightly. Reduce heat if skillet starts to
    smoke.)

    3 Transfer steaks to carving board and let rest for 5


    minutes. Slice steaks, season with coarse or flake sea salt
    to taste, and serve.

    https://www.americastestkitchen.com/recipes/12368-pan-seared-strip-steaks/print 2/2

    You might also like