Think cooking an awesome steak at home is too difficult or too expensive? The steak was so stiff from solidified fat that it planked in my hand, refusing to go floppy like the average steak does. Tarragon is a great bright flavor to offset the heaviness of the steak. However, I recently stumbled upon this Serious Eats Food Lab: Pan Seared Steak Guide and decided to follow it. Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. 3 years ago. Think again. Last night I made the best cooked and most delicious steak I've ever cooked. https://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe I'm glad I did. This ultra-tender steak melts in your mouth (especially when you use the nine steps/tricks below), is moderately priced, takes an easy 10 hands-on minutes to make, and the best part: is sliced and drizzled with a thick, ultra-savory (yet simple) browned butter pan sauce. https://www.bonappetit.com/recipe/skirt-steak-with-shallot-pan-sauce As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. Transfer steak to a cutting board. A few things I've never tried or at least have done differently: Our favorites include just about any steak, pork chops, and skin-on, bone-in chicken thighs, but most quick-cooking meats will work.Heat 1–2 Tbsp. If I grill steak and can't do a pan sauce, tarragon peas are a good accompaniment. https://www.thespruceeats.com/bordelaise-sauce-recipe-1375258 https://www.thekitchn.com/how-to-make-a-pan-sauce-from-steak-drippings-240331 I love pan seared steaks and have been making them for years. 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