Rest your steak at room temperature for at least 30 mins Remove all silver skin, connective tissue and fat around the meat, or ask your butcher to do this for you Fill a saucepan with cold water a ...

flank steak (about 1-in. thick), trimmed 1¼ tsp. kosher salt, divided ¾ tsp. black pepper, divided ½ cup (4 oz.) unsalted butter, softened 1. Trim 6 of the scallions; halve lengthwise.

Posting to his YouTube channel, Jamie took his fans through a way to cook the perfect steak with one natural ingredient instead of oil or butter. Rather than using added oils, Jamie urged people ...

This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper ...

Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

The melted herbed butter takes the beef to new heights and ... Technique tip: Thread steak pieces onto the skewers leaving small spaces between them; loose or tight spacing can cause beef to ...

There may be no better way to pique an appetite than with a mildly sharp, white-tipped, elongated breakfast radish dipped in soft butter and rolled around in a little salt. But aside from that ...