Here it is: with one hand, gently touch your thumb and forefinger together, keeping the rest of your fingers relaxed, in a ...

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 the catchy phrase for first cooking a steak low and slow ...

it's searing the steak hard, and then using indirect heat to slowly let it render and come up in temp to the place where you want it to be," he says, finishing your seared steak in the oven.

Some experts will tell you to cook a steak on a grill that is at least 400 to 500 degrees. Some, if you have the equipment, ...

Most metal pans should be okay for the few minutes of stovetop cooking needed to sear a tomahawk steak. Not all ceramic pans can withstand such direct heat, though, and glass is right out since it ...

If you're looking for a fuss-free beef product to add to your shopping list, the sizzle steak is an ideal candidate - but ...

After she flips it, she adds a spoonful of ghee and a few cloves of garlic, spooning the juices onto the meat. Once the steak gets a proper sear, she finishes it off in the oven. Next, she moves onto ...

For an easy, make-ahead meal that’s flavorful and fresh this summer, go for this recipe for a balsamic-marinated skirt steak ...

Anything in between, he warns, will leave too much moisture on the surface and reduce the chances of getting the sear you’re seeking with a grilled steak. There are many great premade marinades and ...

Though it might sound counterintuitive, it is possible to reheat steak in your microwave while getting good results. Here's ...