If you want to ensure that your homemade steak is cooked perfectly on the grill, one chef has some instructions for you.

Meat aging used to be a job left to butchers and restaurants with controlled chambers and high-tech systems. But these days, more people are giving it a shot at home. With the right setup and some ...

When I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat ...

Reverse searing the usual way takes at least 30 minutes. With the air fryer you can do it in half the time.

Reverse-searing is the secret to perfect steakhouse-quality results at home—a slow, gentle cook followed by a fiery sear that locks in flavor and creates an irresistible crust. And with the ...

I used to hate cooking steak at home for one big reason: the smoke. I rent an apartment in Brooklyn, which means I have to deal with a close and sensitive smoke alarm. But even without the threat of a ...

Reverse searing creates the juiciest, most tender steak with a perfectly caramelized crust and it's way more hands-off because most of the cooking is done in the oven.

When the steaks reach their initial target temperature, remove the baking sheet from the oven; let rest while the skillet heats. Heat a cast-iron skillet over high heat for 5 minutes.