To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of what you do with a traditional steak cooking method.

W hen I think of delicious special-occasion meals, my first thought is always steak and potatoes. What can I say? I love a ...

Sear 7-bone shoulder steaks and slowly cook them with onions, beef stock, and aromatics in this low and slow stovetop braised beef dish.

The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

There’s something comforting, crispy, and downright irresistible about a plate of Chicken Fried Steak smothered in crea ...

In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total.

Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs. Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat.

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 ...

Season steaks with salt and pepper and rub with a ½ teaspoon olive oil. Let rest for at least 15 minutes. In a large bowl, toss frisée, endive, pistachios and cheddar. Halve fruit and discard pits.