This gives you a perfectly cooked steak. Do not leave it too long; you just want to give it beautiful colors and a slight sear. Here are some of my favorite sides to serve with this pan-seared ...

While this sizable steak can be cooked on a grill ... Barbecue Showdown," if you're pan-searing the steak you'll probably want to finish it off in the oven. This second cooking method will ...

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 ...

Preheat oven to 450 degrees ... Sear meat side until interior is cooked medium-rare or medium, 3-5 minutes more. Let duck rest at least 5 minutes before slicing. While duck cooks, toss carrots ...

Preheat oven to 400 degrees. Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast ...

It has the best taste and texture if it's lightly seared so it's almost raw, and still a deep pink inside, but if you like it more cooked, leave it in the pan for longer. Make the sauce first.

David earned his BA from Northeastern and has toiled in nearly every aspect of the food business, including as a line cook in Rhode Island where he once made a steak ... a frying pan or you ...

Heat a large Dutch oven over medium heat. Swirl in 6 tablespoons olive oil. Once hot, add leeks and shallots. Season with salt and pepper. Cook until soft but not colored, about 7 minutes.