Pan-seared strip steaks from Cook's Illustrated Annual Edition 2020 (page 5) by Cook's Illustrated Magazine

  • beef strip steaks
    The strip steak (sirloin in Britain, Australia, and South Africa) is a cut of beef steaks from the short loin of a cow.

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

Accompaniments: Sauce verte

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

  • ashallen on May 27, 2022

    This recipes uses a simple, intuitive approach that does indeed keep the spatter and mess of pan searing a steak to a minimum. Steak came out great - good browning but very evenly cooked. Approach worked fine with my well-seasoned 12-inch cast iron skillet instead of the non-stick/carbon steel skillet specified in the recipe.

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