Overview
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
-
8 - 1Rainy Day BBQ Pork Chops January 05, 2008 -
8 - 2Lemon Layer Cake January 12, 2008
-
8 - 3Italian-American Classics January 19, 2008
-
8 - 4Cookie Jar Favorites January 26, 2008
-
8 - 5Kansas City BBQ February 02, 2008
-
8 - 6French Classics February 09, 2008
-
8 - 7Coffeehouse Treats February 16, 2008
-
8 - 8Asian Take-Out at Home February 23, 2008
-
8 - 9Holiday Beef Tenderloin Dinner March 01, 2008
-
8 - 10Pasta and Tomatoes, Reimagined March 08, 2008
-
8 - 11A New Way with Turkey March 15, 2008
-
8 - 12White Chicken Chili Supper March 22, 2008
-
8 - 13French Apple Tart March 29, 2008
-
8 - 14Chicken in a Skillet April 05, 2008
-
8 - 15Pizza Party April 12, 2008
-
8 - 16Old-Fashioned Breakfast Cakes April 19, 2008
-
8 - 17Bistro Steak Dinner April 26, 2008
-
8 - 18Lightening Up Chocolate Desserts May 03, 2008
-
8 - 19Fish on the Grill May 10, 2008
-
8 - 20Indian Favorites, Simplified May 17, 2008
-
8 - 21Grilled Cornish Game Hens May 24, 2008
-
8 - 22Easy Skillet Suppers May 31, 2008
-
8 - 23Four-Cheese Lasagna June 07, 2008
-
8 - 24Two Ways with Shrimp June 14, 2008
-
8 - 25Drive-In Specials June 21, 2008
-
8 - 26Favorite Slow Cooker Classics June 28, 2008
