Pan-Seared Beef Steaks

Name: Pan-Seared Beef Steaks
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 4 New York strip (top loin) or tri-tip (bottom sirloin) steaks, each 8 to 10 ounces and about 1 inch thick, or 2 to 2 1/2 pounds top sirloin steak, about 1 inch thick; 4 large cloves garlic, minced; 3/4 teaspoon black pepper; 3 tablespoons Maggi Seasoning sauce, preferably Chinese made, or light (regular) soy sauce; 3 tablespoons canola or other neutral oil

December 14, 2011

I often pan-sear steaks Vietnamese style, with lots of garlic, black pepper, and Maggi Seasoning sauce, a favorite condiment of the Vietnamese. Thinly slice the steaks so guests may help themselves with chopsticks, plus the juices released are delicious mixed into a bowl of rice. Or, make the steaks part of a Western knife-and-fork meal (bit-tet is the Viet transliteration of the French bifteck) and serve with crispy fried potatoes instead of rice (see Stir-Fried Beef with Crispy Fried Potatoes, page 140, for guidance on cooking the potatoes).

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