ribeye steak, or filet mignon, are the best candidates for pan searing. Quality also has a lot to do. Whenever possible, try to choose Prime grade or, at the very least, Choice grade. It’s a bit ...

Cooking the perfect steak at home ... it deserves in the pan. Here’s a guide to mastering pan-seared perfection via The Telegraph: Opt for thick cuts (2.5–3cm) like ribeye, sirloin, fillet ...