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.

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.

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.

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!

How To Reverse-Sear A Steak — Binging With Babish

Reverse-sear with bonus butter baste. This video was made in response to the Reddit AMA question: what's your favorite way to cook a steak?

Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. The Ultimate Steak)

A three-stage cooking process creates the ultimate in home-cooked steaks.

Slow-Smoked Porterhouse Steaks

Smoking is usually associated with cooking tough cuts for a really long time. With a couple hours of free time, you can smoke a thick-cut steak until it's a juicy medium-rare.

Perfectly Grilled T-Bone Steak

The key to the best grilled T-bone steak: Start over low heat, with the tenderloin away from the heat source, then finish it over high.

Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...

The Food Lab's Perfect Grilled Steaks

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.