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Pan-Seared Steaks

Name: Pan-Seared Steaks
Total time: 20 min
Ingredients: 4 , boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels; , Salt and ground black pepper

Appears in Cook's Illustrated September/October 2000

Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?

YIELD 4

TIME 20 minutes

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Gather Your Ingredients

4 boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels

Key Equipment

Before You Begin

To cook two steaks instead of four, use a 10-inch skillet and halve the sauce ingredient quantities. Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface.

Instructions

Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm while preparing one of the related sauce recipes.

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