Host Bridget Lancaster makes a foolproof recipe for Pan-Seared Strip Steaks.
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Nice but when can I add the butter? 🙁
https://www.youtube.com/watch?v=uJcO1W_TD74. The meat looks medium well? Improper use of thermometer for steak. Poke the steak from the side, not the top and measure. If the steak is 3 inches wide, stick the thermometer halfway 1 1/2 inches in. Your medium heat was too high. Excessive smoking and fat burning on the edges.
I wonder if this will work on thin steaks or even pork chops?
Any suggestions on using this technique on a glass-top stove? – Tanks.
Brilliant, Thank you! – I am a novice cook and I think I can wing this!
I can’t find these kind of strip steaks. They are very skinny and thin.
What parameter are you using to determine WHEN to turn down the heat?
Nice technique. You was always my favorite on the show Bridgette
When I watched this I was thinking there was no way this would work. Bridget, I was blown away with the results of fixing a NY Strip. I cooked it on my grill side burner and it only took the first three flips on high and two flips on medium and the temp was 130F. It was absolutely perfect. No mess to clean up and after letting them rest for 5 minutes the pink juices were all captured inside. Absolutely delicious. Thank you. I am in the process of signing up for America's Test Kitchen. It was this recipe that motivated me. Brilliant…thank you.
Valid Meat
Than you so much! I have never been able to cook steak at home really well and I can't wait to try this!
Finally tried out this method of cooking steaks from a cold skillet and turning every two minutes. I actually ended up over cooking them slightly (my fault), and I could still easily cut through them with a fork! They were that tender and melt in the mouth amazing! This cooking method is a revelation!
Just use a well seasoned cast iron & let it get hot first. this is really a waste of time
Can this be done on a stainless steel frying pan?
I tried this with 3 dry aged strips for an Easter dinner. it was easy and amazing. I highly recommend finishing it with the salt.
I wasted a good piece of steak today. Nice grass fed piece of prime rib :(. Lesson learned. It wasn’t fatty enough to sear the meat. Should have added some oil, maybe. End product didn’t get any crust and by the time I checked internal temperature it was 140+ and the meat was very chewy. I am going to stick with reverse sear. Always had better results.
Saw an episode a few years earlier Julia made strip steak with a cast iron skillet.
This is terrible advice!
again the test kitchen is teaching people to purchase throwaway pans, things that end up in the landfill not the recycling. why why do you spend so much time recommending junk are you getting a kickback for selling throwaway pans? Disappointing
My only concern with doing this method in a non-stick skilllet is that it would damage the pan on high heat over time. Probably better to try and do this on a cast iron skillet that is well seasoned.
I still feel like sous vide is the best method, but not everyone can afford one. This would be my go to if I didn't have one.
I was surprised to cook steak without oills. It so usefull way.
Interesting technique, I'll have to try it out.
how do you cook them to well done (or as my Dad would say ruined) but seriously do you just finish in the oven?
Great new technique
Make up your mind, atk
Heston introduced this way of cooking years ago
How to Make Pan-Seared Strip Steaks with Bridget Lancaster. Personally, I would rather use beef.
Bridget, I did this for dinner tonight with a ribeye and my wife thought I had somehow become a steak cooking genius! I did deglaze the pan with extra dry vermouth and added a pat of butter to make a sauce.
Nicely marbled steaks with lots of fat to render.
I did try this method and it was ok. However, a cast iron skillet gave me a little better result. I avoided the splatter by using a splatter screen.
To prevent gray band while using oil, will cold pan method work too? Meaning put steak into cold oil and let heat up slow? Or does that cause meat to boil in oil? I guess with oil you cannot turn flame down.
Also can you throw in fat trimmings into pan or will that make splatter?