There's a reason pro chefs love this method for cooking thick cuts of beef. Here's how to reverse sear your next ribeye or ...

If a non-stick pan is all that you have, go ahead and sear your steak in it, but if you have any other options, you should leave the non-stick pan behind.

The right way to reverse sear a steak A dryer surface sears better, so the evening before you're ready to cook, pat your steak with some paper towels and let it sit on a wire rack over a sheet pan ...

Most often, you'll start the process with an oven set to 225°F or 250°F, and leave the steak in there for 20 to 50 minutes, depending on how you like your steak (and a few variables I will ...

But it's simpler than it sounds if you take it one step at a time. First, match the cut with the cooking technique. Thick, dense steaks with substantial marbling can easily withstand the rigors ...

No worries: Here, 16 types of steak every home cook should know—from ribeye to rump and beyond—plus the best ways to prepare them (like which should be cooked in the ov ...