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The Milk Street Cookbook - Sillo

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Rule No. 69: Sauce Meat as it Rests

Pan-Seared Steaks with Sherry and Caper Vinaigrette

40 minutes

Pan-Seared Steaks with Sherry and Caper Vinaigrette

This pan-seared steak gets deep flavor from a basic spice rub and a high-impact, no-cook sauce that uses the juices the meat releases while resting. If you can't find flat iron steak, use two 12-ounce strip steaks (no need to cut them in half before cooking). A cast-iron skillet is best for getting a deep, even sear on steaks and an instant-read thermometer is the most reliable way to test for doneness; just make sure you're taking the temperature at the thickest part of the meat. Serve with crusty bread to soak up the vinaigrette and a green salad.

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APRIL 2020
OPINEL INTEMPORA FULL TANG TRIO SET + BREAD KNIFE

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