To the hot pan, add in your garlic, jalapeños, and onion and cook them down until the veggies are soft. Drummond notes that you “let your creativity and your produce drawer decide what to add.” ...

"What you really want to steer clear of is the cheap, flimsy non-stick pan. In no way, shape or form is this ever okay to use to cook steaks ... searing steaks (i.e. New York strip, rib eye ...

Serves: 4 Ingredients 4 each NY strip steaks, 2’’ thick each ... about 4 minutes. Transfer the pan into the oven and cook until the steaks reach an internal temperature of 130 degrees ...

The journey to a perfect steak begins at the butcher shop (or let’s be real, your local grocery store). Look for a cut that’s ...

This cut is usually boneless, which makes it super easy to cook. It’s perfect for grilling, broiling, or pan-searing.

Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper.

but the handiness of that tiny frying pan has remained essential for quick, single-serving meals and side-quest dishes, from pan-searing a strip steak to whipping up a stir-fry with my leftovers.

In a bowl, add the T-bone steak, marinate with garlic, ginger, salt, black pepper and vinegar, mix well until combined, cover and leave to marinate for about 30 minutes. In a frying pan over ...

Fry the steak pieces over a medium-high ... Stir the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan, add the bay leaf and mustard and stir until ...