Simple pan-seared steaks from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

  • beef steaks

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

Accompaniments: Roquefort butter; Horseradish-sour cream sauce; Mustard 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

  • 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. As promised in the title, 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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