There's nothing quite like the pairing of perfectly seared steak and creamy, cheesy potatoes to elevate a meal from or ...

The tomahawk steak is a showstopper for any steak dinner. We interviewed the executive chef at CUT by Wolfgang Puck to learn ...

If you thought Marry Me Chicken was good, try using a juicy steak in place of chicken breasts for a seriously upscale twist ...

Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each ...

Griddle ribeye steak are SO JUICY and delicious… The high heat blasts the outside and leaves the inside tender and full of ...

Steak is a go-to dish for a special occasion. Whether I've got a fillet, sirloin, ribeye, rump or hanger, here’s how I cook it at home for perfect results. Steak is a real treat – a special ...

Let your steaks rest at room temperature for at least 30 minutes before you cook them. Season with flaky sea salt. If you are cooking on a barbecue, get your grill good and hot, and pop them on.

“Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin ... want to cook so the ...

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside.

If you’re pan-searing a steak and you want one that cooks well with this method, choose the rib-eye steak. You can find this pre-packed in supermarket butcheries or have your local butcher cut ...

Here's how I cook different cuts of meat for the best steak. Filet mignon plays well ... the Tomahawk is actually a rib-eye or cote de boeuf. The extra 5 inches of bone can be cleaned of excess ...