Perfect Pan-Seared Steaks

The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.

Steak with Red Wine Mushrooms

You can't go wrong with this combination of butter, mushrooms, red wine, and steak.

Pan-Seared, Butter-Basted Thick-Cut Steak

This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.

Eric Ripert's Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette

Whenever I think of having steak for dinner, it's usually with gluttonous intentions in mind. But steak and salad? Well, that's a totally different story. Though I could be eating the exact same amount of steak as before, now there are vegetables involved, and everything starts sounding far more reasonable.

How to Make Perfectly Pan Seared Steak

Learn the secrets to making perfectly-seared steaks on the stove that rival your favorite restaurants. Great for entrees or steak sandwiches!

Steak with Creamy Peppercorn Sauce

One of my favourite steak sauces - a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is

Sous Vide Steaks

Thanks to the precise temperature control of an immersion circulator, sous vide steak turns out more consistently cooked than traditional steak, every time.

Skirt Steak With Mushroom-Cream Pan Sauce

This easy weeknight meal features skirt steaks, seared until brown, then served with a flavorful pan sauce made from cremini mushrooms, shallots, garlic, thyme, chicken stock, white wine, and heavy cream.

Pan-Seared Ribeye Steak with Quick Creamed Spinach

About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak finishes cooking. Their natural juices pick up the flavorful pan drippings and—with just a touch of olive oil—emulsify into a rich, flavor-packed pan sauce.