America’s Test Kitchen Season 8 Episode 17

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.nnRecipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed PotatoesnnEquipment: Slotted SpoonsnnScience: Tender Steaks