Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A really hot skillet means a well-seared steak

Fine Cooking Issue 47
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

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.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial