A perfectly cooked pan-seared steak is a thing of beauty—but there’s more than one way to get that gorgeously crusted, ...

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

“Reverse searing” is the catchy phrase for baking a roast low and slow in a conventional oven, and tossing it in a hot pan afterward to get some nice color on the outside. The steak ...

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

You don't need much mayo -- around two tablespoons per steak should be ample. If you want to reverse sear steak, simply add the mayo after it's been slowly cooked but before you quickly sear it in ...

For Steaks: Creates a restaurant-quality crust and locks in juices. As the Final Step: Reverse-seared steaks and roasts benefit from a quick, high-heat sear at the end for texture and flavor.