Reverse searing a tomahawk steak in the oven creates an evenly cooked, juicy interior with a beautifully caramelized crust.

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of what you do with a traditional steak cooking method.

Whipping up a special dinner for your love doesn’t have to mean spending hours in the kitchen. Our menu strikes the perfect ...

Preheat the oven ... roast for 10 minutes. Mix the remaining sage with the chopped red chilli, lemon juice and extra virgin olive oil and set aside. Once the broccoli has had 10 minutes, lay the ...

Turn steaks on sides and sear edges. Transfer pan to oven and roast steaks until medium-rare, 2 minutes. (130 degrees on an instant-read thermometer for medium-rare; 135-140 for medium.) ...

Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.

Preheat oven to 425 degrees. Line a sheet pan with aluminum foil, set beets on top and season with salt and a drizzle of olive oil. Cover tray tightly with more foil. Roast on center rack of oven ...