How to Make Pan-Seared Strip Steaks and Beet Salad with Spiced Yogurt and Watercress
Host Bridget Lancaster makes a foolproof recipe for Pan-Seared Strip Steaks. Equipment expert Adam Ried shares his picks for nonstick-friendly tools, and gadget critic Lisa McManus shares her favorite tools to keep your kitchen clean. Finally, test cook Dan Souza prepares Beet Salad with Spiced Yogurt and Watercress.
Get the recipe for Pan-Seared Strip Steaks:
Get the recipe for Beet Salad with Spiced Yogurt and Watercress:
Buy our winning nonstick skillet:
Buy our winning nonstick whisk:
Buy our winning chef’s knife:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
You can’t beat a beet salad with roasted pistachios and lime. I’d have never thought to try that. Now I can’t wait to! -Phill, Las Vegas
The beet salad!!! ❣❣❣ I love beets with goat cheese and local honey! This new beet salad, I'm definitely going to make!! 🥰😋 Much Thanks, from Southern Utah
Love the handsome men And the beet salad 🥗 is something I’m gonna give it a shot but I enjoy it raw as well👹
Pressure cooker would work here also ??
BBQ grill?
I've got a rib eye , not quite as thick as those. I'm gonna give it a go with a hasselback gold potato and some sauteed brussels sprouts.
The saying "Moisture is the enemy of Browning" always hurts me deeply!
Oh Bridget, did you really invite people to store heavily salted meat on an aluminum sheet pan?
Thank you, Keith for the woodworking-kitchen tip! It’s a very awesome accessibility tool
I've been getting into beet salad, so I love seeing this recipe!
Don’t you love it…they say here’s the recipe but then when you go to get it, they say you have to join to get it! I don’t get their books, magazines etc anymore.
excellent salad
Of all the things to bring over from Cook's Country, the repetitive interstitial music was the worst option. I'm sure we'll hear it all through this season, alas, but please consider doing away with it as soon as you can!
It’s absolutely absurd to have a YouTube channel, post a recipe link and then have to sign up for spam email to get the actual recipe!! Why subscribe to your channel then??!!
👏🏽👏🏽👏🏽
That steak looks à point and not tender and juicy at all! Def not med-rare.
The AB method of cooking steaks. Tho he flips each minute, which works great if you have thinner steaks, pork chops, etc.
Rather than oiling the pan, or dry cooking, brush the meat with the oil. Greatly reduces the amount needed and the mess of too much.
Used this method for quite some time now. Steaks pan fried or grilled turn out great. Provides even heating (just short of rotisserie) and cooking to temp.
1) wish i could find strip steaks that thick 2) wish i could afford them
Not wanting to hit the thread with a negative, but I don't agree starting with a cold skillet and then standing there having to turn the steaks every two minutes. Hot pan, then oil, then room temperature meat salted and peppered both sides.. I don't use a meat thermometer when I cook. ….but useful for those learning how to cook. The beet salad looks absolutely wonderful, but I don't use a microwave either. I am old school..😁..And yes, I would use arugula also or none. I love beets❤😁☕
It’s called the Blumenthal method
Somehow, cooking at home isn't as much fun as watching Bridget cook pretty much anything. Except for having dinner made. I mean. ATK has an excellent team.
Did you let the steaks come to room temperature before cooking?
Microwave? The fastest way? How about you start showing us the most nutritional way. Beats are such nutritional power houses how dare you throw them in the microwave. Losing respect for you folks. Up your game please
Sorry Bridget, can’t go with you on this one. I would never use not stick. I want fond. Otherwise there’s nothing to deglaze. Also, take them out at 120 and tent them on a plate with tin foil. Wait 6-8 minutes to see that wonderful au jus that came from the steaks. Then deglaze with your preferred method to add more juice.
"You have people over that like them a little bit more well done"
No, I don't. They have not been invited.
The lime juice and seasonings need to be added to the hot beets after they are drained. The hot beet will absorb the flavors, instead of sitting on top.
What type of meat is that?
I’m always disappointed anytime I cut into a steak and there aren’t any juices. Thanks for sharing dear!
Great salad, Dan!!
I love beets, and I the greens too when I can get them at the farmers market. The steak looks fab to me.
Thanks.
Hmm I saw another channel that advised against salting overnight because the meat started turning mushy compared to steaks not salted overnight.
I’m always disappointed anytime I cut into a steak and there aren’t any juices. I love to eat my French fries in the juices. And I like my steak medium rare.
My distaste for Beets goes back to my childhood… We’re talking over half a century ago! I’m definitely thinking, l’m going to give this Yogurt Beet Recipe a try. After all your tastebuds change as you get older so you never know! It really does look interesting and pretty tasty. ♥️👍🏼👏🏼👏🏼👏🏼
do you cover the steaks when resting and will they still be hot after the resting?
Don’t know why ATK calls 120 degrees “medium rare”. It’s at the bottom end of rare.