Seared steaks

These are steaks cooked on the stovetop, not the grill, with sauces built in the pan based on the juices the steaks leave behind. Unlike the tenderloin steaks, these steaks—you can use sirloin or rib-eye—contain plenty of flavor of their own, so our preparations are gutsy and strong.

We start with a few fast weeknight preparations, ranging from one based on soy, ginger, and butter—a uniquely American combination—to a classic French steak au poivre with mustard (talk about powerful!) to a peasant dish of steak with red wine and loads of garlic. On the more spectacular side, we offer a lovely lemon-shallot compote and a knockout dish featuring every type of celery we could think of, plus Jean-Georges’ innovative, eggless “béarnaise” sauce.