Ribeye steak -- beef taken from the rib section ... 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 so that ...

Try my Steak Au Poivre or Marinated and Stuffed Filets Mignons with Merlot Habanero Sauce The secret to a perfect ... ribeye steak, or filet mignon, are the best candidates for pan searing.

Rely on these steak dinner recipes for restaurant-level weeknights, from steak au poivre to carne asada, steakhouse-style rib ...

That's why a cast-iron pan is important for a good seared steak. The magnitude of heat required for a pan-sear is intense: It seems remarkable your home kitchen's appliances can even achieve such ...

If you've ever tried to cook the perfect ... steaks are about to get a serious upgrade. "That's the sound I love," Ramsay exclaims as McConaughey lays a generously oiled ribeye into a sizzling pan ...

Ribeye is a high-grade cut of meat with lots of marbling (fatty strips throughout the loin) that make it perfect ... strip steak, get it to the right temperature, and remove from the pan.

melted only by the heat of the cooked steak, you have a perfect garnish and an instant sauce. When buying steak, I often like to buy a larger piece of rump, sirloin or fillet, around 1kg.