Ribeye steak -- beef taken from the rib section ... reason why meat changes color as it's cooked). When basting your pan-seared steak, the trick is to add the butter towards the end of cooking ...

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside.

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To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 ...

Boil until the volume of liquid has reduced to a tablespoon. Set a heatproof bowl over a pan of just-simmering water, ensuring the bowl is not touching the water. Add three-quarters of a ...

Tender steak bites are seared to brown and tossed with garlic and warm butter for a quick and easy sauce. Serve these garlic ...

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Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

Heat a large Dutch oven over medium heat. Swirl in 6 tablespoons olive oil. Once hot, add leeks and shallots. Season with salt and pepper. Cook until soft but not colored, about 7 minutes. Stir in ...