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

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.

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 ...

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 ...