A perfectly cooked pan-seared steak is always welcome. Perfectly seared on the outside and tender and juicy on the inside, ...

For the uninitiated, knowing how to pan-sear steak feels intimidating. On one hand, it's a cooking method with a simple aim: Heat a piece of meat until it's safe to eat. Yet all the nuanced ...

Take the steaks out of the fridge and let them sit at room temperature for about thirty minutes while you get on with preparing and cooking the roast vegetables. Preheat your oven to 180 Celsius.

Heat a non-stick frying pan over a high heat. Add a little oil and, once hot, sear the beef with the garlic for a minute each side. Set aside to rest. Add a little more oil to the same pan.

Ensure you pan sear the garlic cloves from the marinade as well. 4. Place the steak and cloves on a baking tray or casserole then finish off in the oven at 180°C for about 10 minutes, to ensure ...

Preheat oven to 400 degrees. Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast ...

Preheat oven ... pan is hot, lay in steak and cook until thickest part is medium-rare, about 4 minutes per side. Transfer steak to a cutting board and season with salt and pepper. In the same pan ...

Preheat oven to 400 degrees. Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast ...

Preheat oven to 425 degrees ... 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.

I had the chance to reconnect with my friend Kimberly Karver, and it was magical. We first met on MasterChef Generations, ...