When you’re done flipping, I recommend finishing cooking the steak by basting it with butter and aromatics, such as garlic and herbs, for more flavor. Remove the meat from the pan when it is ...

Tender sliced sous-vide beef steak in a cast iron pan. Although it can seem intimidating, cooking a beautiful steak dinner at home is easier than you may expect. With the right tools and tricks in ...

Now I can make myself a perfect steak, and you can too. Searing is the classic way to prepare a steak: simply pop it in a screaming hot pan and sear it until it’s done. “Reverse searing” is ...

If he’s cooking a skirt steak, he’ll marinate it first to add flavor and aid in the caramelization. Get out your cast iron skillet and compound butter for a reverse seared steak. (Photo ...

After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes. We ...

Hear the history of taco salad, and see how to make one expertly ... Take in why the size of your cast-iron skillet matters, and why you should always pat your steak dry (and skip the dry brine ...

Step 2: Preheat your skillet in oven Ten minutes before cooking time ... “To coax intense umami flavors from A5 steak, developing a caramelized crust is key. Allow the steak to cook for about three ...