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

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!

Pan-Seared Steaks with Red Wine Pan Sauce

Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.

Broiled Strip Steak With Mushrooms and Chive Sour Cream

With just a few key techniques, this broiled strip steak with a warm mushroom and cabbage "salad" delivers great results with minimal effort.

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree is warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach. Since the cheese makes the filling sticky, it stays put when rolled up into a pounded (or butterflied) flank steak. A qu...

How to Cook Steak - like a chef!

How to cook steak like a chef - baste with garlic thyme butter as it cooks! It makes the nost of great quality steaks and fancies up economical steak!

Butter-Basted Bison Ribeye Steak with Crispy Potatoes

A thick-cut, bone-in bison rib steak is a perfect meal for two. The key is high heat and basting to ensure an even, deep brown crust.

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.

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.

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.