I tested the double rest method on a beautiful filet mignon and the results were unreal — edge-to-edge pink, buttery tender, and packed with flavor. Here’s exactly how I reverse seared it for ...

Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower ...

After years of pan frying steaks to the charming tune of Brooklyn smoke detectors, I was delighted when I finally learned about reverse searing—a cooking method where you slowly bring the steak up to ...

Let steaks rest at room temperature for at least 20 minutes before cooking. Meanwhile, set a large pot over medium heat. Add potatoes, enough oil to cover (4-6 cups), garlic, thyme and a good pinch of ...