A great cut of steak isn't going to cook itself to perfection. You also have to know what kind of pan is best suited for the ...

Cooking the perfect steak is an art form, one that combines precision, technique, and a bit of passion. Whether you prefer it ...

Heat the pan on the stove, and add your steak only once it is very hot. Cook the meat for four minutes, turning it every minute. During the last minute of cooking, add a little butter to the pan ...

He told Tasty that a stainless steel pan should be heated to "the high end of medium-low," which is really just under medium ...

From Caraway’s nonstick (and non-toxic) bundles to a hobbit-sized cast-iron frying pan, these little pans do big things ...

Symon's new book, "Symon's Dinners Cooking Out," features ... The chef says this cut of steak is best served medium rare or medium. Place your sauce pan on the grill and allow to get hot.

Cast iron has a 2% to 3.5% carbon content, while carbon steel has less than 2%. This subtle difference results in two pieces ...

Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and ...

5. Place a 2nd large frying pan over a high heat. Rub 2 steaks with 1 tbsp of vegetable oil and season them with a generous pinch of salt while you wait. Remember to wash your hands after handling ...