Remove steak from refrigerator and let come to room temperature, 30 minutes. Rub steak with 1 tablespoon vegetable oil and ...

Cleaning and reseasoning your cast iron pans is a must, even if you treat them well. Here's how to freshen up your old pans. Alina Bradford CNET Contributor Alina Bradford has been writing how-tos ...

Get the benefits of cooking with cast-iron without the heavy weight and maintenance. This carbon steel pan from Bobby Flay’s ...

Cast iron skillets have been around since you were a child. You may remember them from your grandmother's house or seen it passed down from generation to generation. Well, as it turns out, this ...

When making steak au poivre, Maria Guarnaschelli always ... steaks and let stand at room temperature for 2 hours. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

Recently, while thumbing through Julia Child's The French Chef Cookbook, I was delighted to find a little ode to one of my family’s all-time favorite proteins: flank steak. The culinary legend d ...

These cuts include ribeye, strip steak (New York strip), filet mignon, porterhouse, T-bone, skirt, and flank steak. Thicker cuts like ribeye, filet mignon, and porterhouse can develop a nice crust ...

This Beef Ribeye Steak is seared to perfection in a cast iron skillet, creating a beautifully caramelized crust with a juicy, tender center. Cooked with simple seasonings and butter-basted for ...

And when you do flip, move it to a different part of the skillet, which is hotter than where the steak previously was, to help with crust formation. (Turn down the heat if the steak starts to get ...