Here’s a guide to mastering pan-seared perfection via The Telegraph: Choose Wisely: Opt for thick cuts (2.5–3cm) like ribeye, sirloin, fillet, or rump. Thicker steaks allow for a beautifully ...

Learn how to sear steak like a pro with step-by-step techniques for a golden crust and juicy interior. From choosing the ...

Chef Junior Borges grills Brazil’s most famous beef cut, the ultra-flavorful picanha (or top sirloin cap), for ... Velvety carrot puree, tender pan-seared steaks, and braised cabbage come ...

Something as simple as pan-seared steak doesn’t need much adornment ... It turns out the first uses sirloin that is pounded thin, and the other uses skirt steak. As all great chefs do ...

This savoury and soothingly flavoured sirloin and ... a large wide frying pan over medium high heat. Use a cast iron pan if you have one. When the pan is hot, cook steak, uncovered, for 4 to ...

Remove the pan from the heat and let the sauce cool to ... stir in the chives and season with salt and pepper. Season the steaks with salt and pepper. Heat the oil in another large skillet.

The method works with all cuts of steak, from rib eye to hanger to fillet, but you don’t have to stop at beef. Your pan-seared pork chops and chicken thighs could use this glossy sauce too.