Cook up a pair of perfectly seared steaks and red wine sauce with Adam Richman's fool-proof recipe.
I cooked two steaks of known weight side by side. The first, I carefully turned withtongseach time. The second, I used a fourchette de cuisine (that's fancy-pants for one of those two-pronged forks), completely indiscriminately, mercilessly (though not excessively) poking the steak this way...
Reverse Sear Method:You can also try this reverse sear method, which is great for thick-cut steaks. It’s beloved by steak aficionados for getting tender steaks with a perfect crust every single time. Start by slow-cooking your steak in a low-temperature oven. Just before the steak is at...