Inspired by: Classic Pan-Seared Ribeye Steak ... Can I use any other cut of beef instead of rib eye? I prefer bone-in rib eye ...

Ribeye steak -- beef taken from the rib section ... reason why meat changes color as it's cooked). When basting your pan-seared steak, the trick is to add the butter towards the end of cooking ...

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside.

To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 ...

Boil until the volume of liquid has reduced to a tablespoon. Set a heatproof bowl over a pan of just-simmering water, ensuring the bowl is not touching the water. Add three-quarters of a ...

Using a spatula, spread butter mixture in bowl evenly over rib eye roast and transfer roast to a roasting pan fitted with a rack. Add 4 cups of the beef broth to roasting pan. Let stand at room ...

Steak is a quick, versatile and nutritious meal when you are in a hurry and by adding a knob of compound butter, melted only by the heat of the cooked steak, you have a perfect garnish and an ...

We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one of America’s most refined ...

Heat a large Dutch oven over medium heat. Swirl in 6 tablespoons olive oil. Once hot, add leeks and shallots. Season with salt and pepper. Cook until soft but not colored, about 7 minutes. Stir in ...