If the steak is too long to fit in the pan, cut the meat in half. In a heavy 12-inch skillet, heat the oil over medium high until shimmering hot. Add the steak and brown well on both sides about 2 ...

Preparation. Step 1. Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes.

Medium-rare is the most-requested doneness at Capa where Massip's personal favorite is the 12-ounce bone-in filet. For medium-rare, aim for an internal temperature of around 130 degrees.

As much as I like a steak cooked outside on the grill, I find that I actually have better success cooking steaks indoors on the... As much as I like a steak cooked ... Monday Meal: Perfect Pan-Fried ...

Whether you grill, pan-fry, sear, or broil it, a rare steak should have an internal temperature of between 120 and 125 degrees Fahrenheit. Use a meat thermometer to know precisely when your rare ...

Filet mignon, or tenderloin, is the most tender cut of beef — but it’s not heavy on flavor. To compensate, this recipe from “Alfred Portale Simple Pleasures” (William Morrow, 2004) calls ...

All that beef wandering through downtown Denver during the Stock Show Parade this week got us thinking about an excellent cowboy steak. “The Grassfed Gourmet Cookbook,” by Shannon Hayes ...