Pan-seared steaks from Cook's Illustrated Annual Edition 2000 by Cook's Illustrated Magazine

  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

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

Accompaniments: Red-wine pan sauce with mustard and thyme; Cognac and mustard pan sauce; Porcini mushroom and Marsala pan sauce with rosemary

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, 2021

    I couldn't remember the last time I'd cooked a steak and thought I'd better check a recipe. This was a simple, quick and easy approach that produced a straightforward and satisfying result. My 1-inch thick steaks ended up browning a bit faster than I'd wanted (issues with my outdoor gas burner...), so I covered the cast iron pan and let the steaks cook gently over low/residual heat until the interiors came up to temperature.

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