A perfectly cooked pan-seared steak is always welcome. Perfectly seared on the outside and tender and juicy on the inside, its rich, meaty flavor is a dream come true for meat lovers.

Pan-Seared Lobster Tails with a Decadent Garlic Butter Sauce There are few dishes that feel as luxurious and celebratory as ...

For pan-seared steaks specifically, simply toss aromatics like garlic and herbs in the pan with a neutral oil or butter, and use a spoon to baste the steak, then finish it off in the oven if needed.

When a seared steak is finished with a hot shower of fat, its center cooks gently and evenly, and its outsides develop a bronze crust infused with whatever you choose to add. In this recipe ...

How to make Seared Scallops with Brown Butter and Lemon Pan Sauce Squeeze two lemons into a measuring glass to yield about 1/4 cup juice. Set aside and cut the ends off the remaining lemon.

Flip steak, and continue cooking until a thermometer reaches 130° to 135° for medium rare, another 2 to 3 minutes. Transfer steaks to a cutting board; tent with foil, and let rest for 10 minutes ...

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.