Sutherland uses a combination of cooking methods to create a steak that's seared and delicious on the outside and juicy and ...

No grill, no pan — just a flaming knife and a high-heat steak sear that delivered unbeatable flavor and crackle.

Some cooks swear by oiling the pan when cooking steak, while others oil the meat. What does each accomplish, and which is the ...

Add the snap peas and potatoes along with 2 ounces of goat cheese (a creamy, tangy hit that really delivers here), pour the ...

Cooking the perfect steak at home might seem intimidating, but with the right technique, it’s entirely doable.

The frying pans feature Le Creuset’s “best ever” non-stick coating, and we found everything we cooked easily slid off the pan ...

1. Heat the pan: Place a heavy skillet (cast iron is best) over medium-high heat. Let it get really hot — like 3–5 minutes until it’s just starting to smoke. 2. Sear the steaks: Add the oil to the pan ...

Cooking the perfect steak at home might seem intimidating ... it starts with choosing the right cut and giving it the care it deserves in the pan. Here’s a guide to mastering pan-seared ...

You want to let the oil get thoroughly hot, so the steak sizzles as soon as it hits the pan. Now do just that and cook the meat for three to four minutes per side for medium rare (or a bit longer ...

It's also crucial to remember to take the steak back out of the fridge and let it rest at room temperature for an hour, which will allow it to cook easier. And before you put it in the pan ...