Nutty and crunchy on the outside, perfectly pink in the middle — this seared tuna preparation is a classic for a reason. When Geoffrey Zakarian shared his recipe for sesame-crusted tuna back in ...

If there’s one cut of beef that doesn’t get nearly enough love, it’s hanger steak. This underrated gem is incredibly fla ...

Master the perfect Pan-Seared Tri-Tip Steak with just a few simple steps. With a flavorful steak rub, a beautiful crust, and ...

Fresh tuna has a meaty texture ... texture if it's lightly seared so it's almost raw, and still a deep pink inside, but if you like it more cooked, leave it in the pan for longer.

If using tuna, grill or sear to medium rare. If using another fish, cook to your desired doneness before serving. Serve the fish topped with the strawberry salsa.

Heat the skillet over a high flame and coat it lightly with oil. When the skillet is very hot, place the tuna fillets in it and sear them one side, then flip them over and sear the other side.

Heat the pan until really hot, then cook the tuna for about 1½ minutes each side so that it’s still slightly raw in the middle, like a rare steak. Serve the tuna with generous spoonfuls of the ...

If there’s one dish that screams old-school elegance and retro charm, it’s Steak Diane. This restaurant favorite from the mid ...

Turn off heat, add a squeeze of lemon juice to pan and continue basting fish 1 minute more. To serve, set seared fillets in center of four plates. Arrange marinated cucumbers and beets around salmon.