Neutral Oil: A neutral oil with high heat tolerance is the best choice for a pan-fried steak. You’ll need high heat to achieve the perfect, deep brown crust, and canola oil, vegetable oil, or avocado ...

Cooking a ribeye perfectly every time can be tricky, but chef David Raines shows how easy it can be. Raines, a chef trained in Michelin Star restaurants and owner of The Flora Butcher in Flora, said ...

When you’re cooking a thick, 1 ½- to 2-inch-thick steak that looks like it came out of an episode of “The Flintstones,” you’ve paid a premium — likely around $20 a pound for top choice — and you want ...

Achieving a perfect pan-seared steak is not an easy feat. This is why you must follow the 3-3-2-2 rule, according to ...

Rippled with fat, extra thick rib-eye steaks end up with charred crusts after an initial, intense stovetop sear, and buttery, tender centers after cooking through in a low oven. This technique is the ...

A simple steak-cooking formula can lead to restaurant-quality results at home without the fear of overcooking.

Cooking the perfect steak is a challenge many home chefs struggle with. But the 3-3-2-2 rule is a simple, pro-approved method ...