Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

A perfectly cooked pan-seared steak is a thing of beauty—but there’s more than one way to get that gorgeously crusted, ...

Chef Nate recommends placing it on a cold sheet pan and popping it in a 175°F to 195°F oven. (Most home ovens go down to 200°F—you can use this temperature.) Cook the steaks for 20 to 40 minutes, ...

The best part, if you ask me ... Once your target internal temperature has been reached, remove the steak from the oven. Heat a frying pan, or cast iron skillet on medium heat until it’s ...

The trick to this ingenious cooking method is to first cook the steak in a low ... beefy flavor infuses the pan sauce. This summer cookout showstopper by 2016 F&W Best New Chef Ravi Kapur, owner ...

Lay your steak in the pan and cook it for one minute ... With that in mind, it’s best served medium or medium-rare, so that the fat has enough time over the heat to melt. It’s one of the ...

Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to ...

Add another tablespoon of oil. Season the steaks on both sides with salt and pepper and put them in the pan. Cook for 45 seconds on each side. Turn off the heat and take the steaks out of the pan ...