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This new school cold sear steak recipe is started in a cold pan and heated until the steak develops a beautiful brown sear for a foolproof procedure. You will love how easy this cooking technique is and how quickly it cooks.

→ Recipe: PRINT THIS RECIPE: [ Ссылка ]

→ Ingredients

• 2 12-16 ounce New York Strip Steaks at least 1 ½ inches thick
• coarse salt and freshly cracked pepper to taste
• optional maître D’ butter

Watch more recipe videos:
Reverse Sear Steak: [ Ссылка ]
Sous Vide Steak: [ Ссылка ]

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.

Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

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