When you grill the perfect steak, leftovers aren't the norm, but we know it happens. It doesn't take long for that cold steak ...

James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant ... Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic ...

Cooking the steak straight from the fridge means the ... You don’t want to use butter: it will burn and fill your kitchen with smoke. The same goes for extra virgin olive oil.

Give a nice cut of steak an extra special, glossy, and tasty finish by lacquering the meat. Here's how to put this glazing ...

All you need to do is combine chicken seasoning, a dash of sake, and a sprinkle of hondashi to your prepped butter to imbue your steak with a ... because they'll cook more evenly.

Add the garlic and cook over low heat ... Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.