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America's Test Kitchen 8x17

Bistro Steak Dinner

Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout.

Recipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed Potatoes

Equipment: Slotted Spoons

Science: Tender Steaks

Apr. 26, 2008

America's Test Kitchen season 8