Flambé is a dish-finishing technique where a chef ignites high-proof alcohol to add a final flash of heat to a dish. A good rule of thumb is don’t light the dish over an open flame. Move the dish to ...

Cut the steaks across the middle to create 4 thinner steaks. Over high heat, add the oil and sear the steaks for 2 minutes per side. Remove to a plate and set aside. Add butter, red onion and ...

Clifford Crooks, the executive chef of BLT Prime and culinary director of ESquared Hospitality, stopped by the MUNCHIES Test ...

This video provides a step-by-step guide to cooking a perfect ribeye steak, covering everything from selecting the cut and ...

We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a ...

Few things feel as unapologetically indulgent as a steak slathered in a rich, boozy sauce, and Tom Sellers’ take on the classic steak frites with sauce Diane delivers just that. The Restaurant Story ...

How you should be ordering your steak with all the cooking terms and timings explained by head chef Stevie Cheape from Campbells Meats.