That is, until the concept of reverse searing entered my life, and changed everything. Now I can make myself a perfect steak, and you can too. What is reverse searing? Searing is ...

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Rely on these steak dinner recipes for restaurant-level weeknights, from steak au poivre to carne asada, steakhouse-style rib ...

Grind the pepper generously over meat. Sear in griddle pan for 25 minutes and turn continuously. Season with salt. Remove and rest until cooled down. Slice thinly and drizzle with olive oil. Top with ...

But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs ... which means you can get a better sear on your steak without setting off the fire alarm.

Rib-eye steak with a rich and creamy béarnaise sauce ... then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm. To make the béarnaise sauce, melt the butter ...

“Once you have the technique down, cooking a steak well is one of the best kitchen skills to have in your arsenal. This is one of my favorite ways to serve rib-eye, with the flavorful steak punched up ...

Have your chosen sides ready to serve, and while the steaks are resting, fry an egg per steak sunny side up. Serve the steak with the egg on top and a drizzle of rayu. Bring a little bowl of rayu ...

Season the steak with the mustard seeds, chilli flakes, brown sugar and olive oil, with salt and pepper to taste. Sear on a hot griddle pan for 2 minutes on each side, depending on the thickness of ...