Steakhouse-Style Pan-Roasted Sirloin Steaks

Monday, June 22, 2009

If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here’s a step-by-step guide to replicate those steakhouse steaks at home.

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