Strip Steaks with Balsamic Cream Sauce
We wanted strip steaks in a pan that would come out perfectly seared-not steamed.
Why This Recipe Works
To ensure seared—not steamed—meat in our Strip Steaks with Balsamic Cream Sauce, it was essential not to overcrowd the pan. Working in batches allowed a nice, flavorful crust to form on the exterior of our steaks. Although strip steaks were more economical, we found rib-eye steaks of a similar thickness could easily be substituted.