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A really hot skillet means a well-seared steak

by Abigail Johnson Dodge

fromFine Cooking
Issue 47

For Warm Ginger Steak Salad, you'll want a well-seared, deep golden crust on your steak. A ten-inch cast iron skillet is ideal for searing because it's a great heat conductor, and ten inches is just the right size for one steak; any more room and the oil coating the pan would start to smoke and burn. If you don't have a cast iron skillet, use your heaviest ten-inch skillet -- one with straight sides is best.

Photo: Scott Phillips

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