The scientists among us would opt for a probe thermometer -- after all, it is the only way to accurately know exactly what ...

To avoid ending up with a filet or T-bone that tastes like a catcher's mitt, you'll need a system for knowing when the beef ...

Lean steak cuts require different cooking treatment to a well-marbled cut of meat, says our steak expert. We also offer prep ...

The temperature you're looking for, though, will be contingent on your personal preferences. "The time it takes to achieve your desired level of doneness depends on the steak cut, size ...

Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using ... paper and season lightly with salt. For the steak, cut small slits across the line of fat on ...

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 high heat. When the pan is hot, add the ...