A perfectly cooked pan-seared steak is always welcome. Perfectly seared on the outside and tender and juicy on the inside, ...

As with any cut of meat, you need to be patient, as cooking a raw tenderloin, ribeye, or strip straight from your refrigerator isn't going to yield the absolute best results. If you were to throw a ...

This simple pan gravy is the perfect addition to a steak dinner. Starting with the savory flavors left in the pan after searing your steak, you’ll create a roux and whisk in beef stock for a ...

Frying pans are the workhorses of the stove, and if you’re like most home cooks, you probably own more than oneTo determine ...

The T-bone is two cuts in one This cut is actually two steaks — the New-York strip and the ... and if cooking in a skillet, use the marinade for a quick pan sauce. The flat iron is very ...

Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper.

In a bowl, add the T-bone steak, marinate with garlic, ginger, salt, black pepper and vinegar, mix well until combined, cover and leave to marinate for about 30 minutes. In a frying pan over ...

Remove the steak from the frying pan with a slotted spoon and transfer ... Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them ...

who oversees our frying pan testing. “For example, we test cast-iron and carbon steel pans for cornbread baking and searing steaks, since they’re suited to high temperatures. Nonstick pans ...