Pan-Seared Strip Steak with Crispy Potatoes
While steak and fries might seem like a mundane dinner, in American chophouses this pairing has been elevated to an art form. The steak is always perfectly cooked, nicely seared, and juicy-tender, and the potato wedges are fluffy on the inside with perfectly crisped exteriors. Could we recreate this dish at home?
Why This Recipe Works
We quickly discovered that to achieve the perfect crust for our pan-seared strip steak recipe, it was necessary to make sure of two things: that the skillet was just smoking before the steaks were added and that the skillet was not overcrowded. Since moving the steaks in our pan-seared strip steak recipe released their liquid, once they were in the pan we made sure to let them be. Getting a deep brown crust on the first side took about five minutes, then we flipped the steaks, reduced the heat to medium, and continued cooking until they were medium-rare.
© 2018 America's Test Kitchen. All rights reserved.