7/20/2021 Pan-Seared Strip Steaks | America's Test Kitchen

Pan-Seared Strip Steaks

SERVES Serves 4
TIME 20 minutes
WHY THIS RECIPE WORKS

Pan-searing strip or rib-eye steaks usually leads to a smoky,

grease-splattered kitchen—but it doesn't have to. To devise a
fast, mess-free method for achieving deeply seared, rosy meat,
we started the steaks in a “cold” (not preheated) nonstick skillet
over high heat and flipped them every 2 minutes; that way, the
meat's temperature increased gradually, allowing a crust to build
up on the outside without overcooking the interior. Because we
were cooking in a nonstick skillet, it wasn't necessary to
lubricate the skillet with oil; plus, the well-marbled meat exuded
enough fat to achieve a good sear, and adding more simply
encouraged splatter. We started cooking over high heat to burn
off moisture and prevent the steaks from steaming but quickly
lowered the heat to medium; at this temperature, the meat kept
sizzling, but there was no risk of the fat smoking. Before
serving, we sliced the steaks and sprinkled them with coarse sea
salt so that every bite was well seasoned.

INGREDIENTS BEFORE YOU BEGIN

*
2 (12- to 16-ounce) boneless This recipe also works with boneless rib-eye steaks of
strip steaks, 1½ inches thick, a similar thickness. If you have time, salt the steaks for at
trimmed least 45 minutes or up to 24 hours before cooking:
Sprinkle each of the steaks with 1 teaspoon of kosher salt,
1 teaspoon pepper
refrigerate them, and pat them dry with paper towels
before cooking. Serve with Sauce Verte, if desired.

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7/20/2021 Pan-Seared Strip Steaks | America's Test Kitchen

INSTRUCTIONS

1 Pat steaks dry with paper towels and sprinkle both

sides with pepper. Place steaks 1 inch apart in cold 12-inch
nonstick skillet. Place skillet over high heat and cook
steaks for 2 minutes. Flip steaks and cook on second side
for 2 minutes. (Neither side of steaks will be browned at
this point.)

2 Flip steaks, reduce heat to medium, and continue to

cook, flipping steaks every 2 minutes, until browned and
meat registers 120 to 125 degrees (for medium-rare), 4 to
10 minutes longer. (Steaks should be sizzling gently; if not,
increase heat slightly. Reduce heat if skillet starts to
smoke.)

3 Transfer steaks to carving board and let rest for 5

minutes. Slice steaks, season with coarse or flake sea salt
to taste, and serve.

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