especially for steak or chicken. Moreover, high heat can damage non-stick pans, degrading the coating. Most quick-cooking ...

If you want to give steak the perfect sear and the most delicious crust you've ever tasted, you just need to slather the meat ...

There is so much to consider, from the cut of the meat to the seasoning and cooking method. This is why I am so excited to share my failproof tips for making the PERFECT Pan-Seared Steak.

Steak is a quick, versatile and nutritious ... This can be refrigerated for over a week and cut into slices to sear when needed. The meat becomes more tender as it ages in this wet marinade.

Heat a non-stick frying pan over a high heat. Add a little oil and, once hot, sear the beef with the garlic for a minute each side. Set aside to rest. Add a little more oil to the same pan.

Starting with the savory flavors left in the pan after searing your steak, you’ll create a roux and whisk in beef stock for a rich, smooth gravy that’s full of flavor. Perfect for drizzling ...

In a bowl, add the T-bone steak, marinate with garlic, ginger, salt, black pepper and vinegar, mix well until combined, cover and leave to marinate for about 30 minutes. In a frying pan over ...