Quick and easy pan-seared steaks from The Food Lab: Better Home Cooking Through Science (page 311) by J. Kenji López-Alt

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

Accompaniments: Simple red-wine pan sauce; Porcini-vermouth pan sauce; Smoky orange-chipotle pan sauce; Foolproof Béarnaise; Lemon-parsley butter; Blue-cheese butter; Garlic-chili butter

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

  • ShayLRoss on January 11, 2026

    Worked well with the NY strip from Omaha Steaks, I appreciated the clarity of the why with the instructions. I would much rather make steak this way than on a grill.

  • bernalgirl on February 19, 2023

    I cooked a 1” ribeye using this method and I never want to grill a steak again. The crust on the steak was outstanding while the interior was perfectly medium rare. And the flavor! A perfect method.

  • patioweather on April 09, 2018

    I don't eat beef but there was a sale on steaks so I bought one to cook for my partner. It was easy and perfect.

  • ldtrieb on February 16, 2018

    Delicious

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