Reverse-Seared Steak

The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

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 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!

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.

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.

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 ...

Spicy Ribeye

This steak is addicting with the addition of cherry peppers and brown butter

Grilled Ribeye With Soy Butter Glaze

Grilled Ribeye is even better with a glaze of melted butter and soy sauce. It's the ultimate in umami goodness––check out the simple recipe to make at home.

Steak au Poivre inspired by Archer — Binging With Babish

This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.

Bistecca all Diavola

This recipe is inspired by Marcella Hazan’s Bistecca all Diavola or Pan Seared Steak with Marsala and Hot Pepper Sauce.