A Test Cook’s Search for the Perfect Weeknight Steak

Kelly Song

Test Cook, Cook’s Country

Let me tell you about the last time I tried to cook a steak in my house. I splurged on a thick, deeply marbled rib eye that was almost the size of my head. I salted it and let it rest. When it was time to cook, I pulled out my beloved cast-iron pan.

With a glass of wine in hand, I couldn’t have been more ready. As soon as I started searing, however, I realized that this wasn’t going to be the cute little endeavor I had imagined.

As is the case in many small apartment kitchens, my stove does not have a vent. I crossed my fingers and hoped for the best. “The best” never materialized—my steak project quickly turned into a grueling test of mental fortitude. Thick smoke stung my eyes. Grease hung in the air. I threw open the windows. Our cat hid in the living room. Learn how Kelly got from here to the perfect weeknight (apartment) steak. →

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Really Good Key Lime Pie

season 16

We set off to create a great key lime pie with a soft yet set filling that straddled the fine line between sweet and tart.

Cook's Country cast members Bridget and Christie making Really Good Key Lime Pie

Watch it first on your local PBS station

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Test Cook Tip

Get Salty and Sweet in Your Pie Crust

From Morgan Bolling

For some embellishment, we bolstered a sturdy graham cracker crust with pulverized pretzels. The pretzels added a buttery saltiness that balanced the sweet-tart filling. Use this tip when making Really Good Key Lime Pie →

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