There’s nothing quite like the sizzle of steak hitting a hot skillet, especially when it’s destined to be tossed in a ...

Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook ...

Season the steaks with salt and pepper and set aside to come to room temperature. For the béarnaise sauce, melt the butter in a small saucepan over a low heat. In a separate pan, make a reduction ...

When we're thinking steak, a lot of things come to mind -- thick American-style slabs, thin Korean-style pieces. Whichever ...

Spoon sauce over steak and let rest together 5 minutes. To serve, slice steak about ½ inch thick, spoon juices over steak and arrange beets alongside. Serve extra sauce on the side.

If you thought Marry Me Chicken was good, try using a juicy steak in place of chicken breasts for a seriously upscale twist ...

Strong coffee and a hit of brandy are tamed by the addition of a sweet traditional ingredient from the Cape wine industry in this eccentric but delicious sauce. Did it work? It may be worth putting on ...