Thin steaks can be tricky—one second too long and they’re ruined. This tutorial shows you how to lock in flavor, get that perfect sear, and never serve dry meat again. It’s easier than you think.

She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. Everything about a bacon, egg, and cheese sandwich gets a "yes" ...

With Father’s Day right around the corner, why not treat Dad to a hearty steak sandwich packed with bold flavor?

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Add the lemon and lime zests and oil and pulse until fairly smooth. Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...