Kitchen

[Harpa]

Cold pan method w/ non-stick pan.

Tried this the other day, and it worked very nicely.

(From America's Test Kitchen)

Salt strip steak/s and let rest for 45 min.

Blot off excess moisture. Sprinkle w/ pepper.

Place steaks in cold pan on high. (no oil) Cook for 2 min.

Turn over & cook for 2 min.

Set heat to medium, and continue to cook, turning over every 2 min. Steaks will form a nice crust.

(I turned over about 4x.)

Continue cooking until internal temp. reaches 165.

[4kitties]

Hmmmmmm....

This sounds very interesting.  Thanks for posting.  I have seared filet mignon and then put into a hot oven to finish, per Ina Garten method, but never tried strips.  

[deepwaterdotter]

Add a baked potato and tossed salad, and it sounds like dinner to me.

[tiny 2]

@Harpa, This is similar to the Alain Ducasse method. He starts with a heated pan then turns it down for the crust to develop slowly rather than a burn from a screaming sear.  etc. I tried it and found that it is so much easier to manage particularly if you have guests and easier to get it right as far as their preference for doneness. You do have to have the steaks thick enough. Still my absolute favorite is outside on the grill with charcoal. Nothing else compares IMHO.

[SharkE]

brown in skillet put in pressure cooker (all meat is tough) for 10-15 minutes

[ECBG]

@tiny 2 

I totally agree.  I much prefer grilling.

I would broil a steak; I really dislike pan-fried steaks.

[Icegoddess]

I prefer grilled.  Haven't had charcoal grilled in decades, but I have a Jenn-aire or now use the Ninja Foodi.  We also have a propane for outside.  

[Harpa]

This was the first time I ever pan fried a steak (other than minute steaks). I was intrigued with the cold pan method, and her steak was tender & juicy. That's how mine turned out. It was a thick one. All I remember is my dear father's fried steaks that were tough and way over-cooked.

[depglass]

If we can't use the grill I don't bother buying steaks.  The good ones are way up here.  I've noticed the filets they are selling are "select" not "prime."

[loriqvc]

This method is definitely great for pan-frying steaks; it seemed so unusual when I first saw it demonstrated on ATK that I tried it right away and was pleased with the results. However, all of our steaks are now air-fried if we aren't grilling—so quick, so simple, so tasty, and no smoke!