My newfound love of cooking is how I became intrigued by Bourdain’s favorite cut of beef: the côte de boeuf. Known as the ...

The Key With A Ribeye Cap Steak Is To Hit It With High Heat There's a reason why grilling is the preferred method for cooking this steak; it's a fatty, tender cut, meaning it goes best with high heat.

Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each ...

Eight Memphians were among the 288 teams competing at this year’s World Food Championships; division winners take home ...

Stir in the tarragon and shallot reduction. Season with a good pinch of salt. To cook the steaks, make sure they are at room temperature. Brush a ridged griddle pan with the oil and place over a ...

Season the steaks well with salt and pepper and fry on both sides until cooked to your liking. Rest for about 5 minutes, then return the pan to the heat and flash cook the steaks for about 30 ...