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.

Consider that the steak will sear in a hot pan, and also experience carry-over cooking. Here's a chart with target temperatures that the center of your steak should reach before you sear it in a pan.

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of ...

Gordon Ramsay, whose hypercritical demeanor shot him to global fame, recently gave a content creator's method for cooking ...

Kita, the expert behind Girl Carnivore, is the friend everyone calls for steak cooking tips ... Foundation for Sauces: Searing leaves behind browned bits (fond) in the pan, which can be deglazed ...

as is the case with this recipe by Rasheed Philips from "The American Barbecue Showdown," if you're pan-searing the steak you'll probably want to finish it off in the oven. This second cooking ...

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.

In a frying pan over medium heat add the butter pan and sear the steak for about five minutes on each side keep turning, then add the garlic cloves and rosemary sticks cook for another 5 minutes ...