Go slower....don't use such a high heat.
Linda C

I find some Cooks Illustrated recipes to be poorly described, I've had some major disappointments.

I agree with Linda, use lower heat. When I brown something, I start with high heat for a quick sear and then turn the heat down, usually below medium, for the rest of the time. I have a gas cooktop, so I eyeball the temp - usually just enough to keep the food cooking, and I'll adjust the heat, up or down, as the food browns to get the results I want.

How heavy is the stainless steel pan? My starter pan years ago was quite thin and everything burned in it. Now I use cast iron or steel with a really heavy base.

I agree with the others; also 2 teaspoons of fat does not seem like enough to keep the pan coated. I would leave more fat in the pan and use a lower heat (and maybe a heavier pan) to brown the meat, if there's too much fat left in the pan after the meat is browned wick some off with a paper towel.

Thank you all for your suggestions. My pan is relatively thick (Revere Pro Line). Not as thick as my cast iron but still heavy. My husband says I use too high of heat. I guess I should have listened to him. What I can't figure out is why CI would say to use high heat if it isn't good for all stoves. Any clues?

Susan

Recipes are meant to be adjusted because of variables like types of pans, types of stoves, sizes of onions, individual tastes, etc.

My newer smooth-top electric range is much more sensitive and gets a lot hotter than my old smooth-top. I almost never need to use the higher settings.

Also, stainless steel is a bad heat-conductor. That's why it's sandwiched with copper or aluminum layers in some types of cookware. Copper and aluminum are excellent heat conductors but have their own drawbacks. But I digress, ahem.

The recipe doesn't seem right to me with the 2 tsps of oil left to brown beef on high heat for 7 minutes. I can see why you got burning.

Also that's why God gave you eyes and a nose..:-Q
...if it's smoking and smelling burned take it off the heat quickly!!
Linda C

Set 12-inch skillet with salt pork over medium heat;

After everything started burning I turned the temp dial down to about 7

On my electric cook top only goes up to 8, 9 if you count High, so I would have put it on 4 instead of 7....

Rita

Thanks again. I will certainly use the lower heat in the future.

Susan