Pan-seared thick-cut strip steaks from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

  • beef sirloin strip steaks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blender Béarnaise sauce; Red wine-mushroom pan sauce; Sun-dried tomato relish; Tequila-poblano pan sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on June 16, 2019

    Interesting alternate method of cooking steak. At 20 minutes in oven my one and a half inch thick steaks were well beyond 105 degrees but searing and then resting them for 15 minutes helped create a nice crust and restored the juiciness. Very good with the beer reduction sauce and crumbled blue cheese ( not in this cookbook) I used to finish and serve.

  • twoyolks on March 12, 2019

    A really nice way to cook a thick steak. By cooking it in the oven first, it dries out the exterior which makes the steak brown very quickly with a very nice crust.

  • jenmacgregor18 on August 10, 2016

    Both this version & the grilled sirloin strip steaks turn out well. Straightforward instructions and good results.

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