Pan-fried steak with maître d'hôtel butter ... Today’s recipe calls for a strip loin, tenderloin or rib-eye steak (or New York strip in the U.S.). Chapters cover best storage methods ...

He begins by pan-searing the filet mignon or beef tenderloin steaks in a hot cast ... this part is best cut into small pieces ...

Beef tenderloin is a prime choice for a holiday main dish due to its tenderness, rich flavor and impressive presentation. As one of the most tender cuts of beef, it delivers a melt-in-your-mouth ...

If the steak is too long to fit in the pan, cut the meat in half. In a heavy 12-inch skillet, heat the oil over medium high until shimmering hot. Add the steak and brown well on both sides about 2 ...

I love this recipe because it's luxurious but also economical since one tenderloin can feed a crowd. It's also so easy to execute a perfectly cooked piece of meat with the reverse-sear method.

After frying these rib chops in butter, deglaze your skillet to make a savory, citrusy pan sauce that will ... are similar to T-bone steaks, with tenderloin on one side and strip loin on the ...

For a black-tie version of chicken-fried steak, you could upgrade to tenderloin, Van Glabbeek ... which retains heat better than a stainless-steel pan. He is firmly opposed to an air fryer.

the dish typically features a cheap cut of beef that is tenderized, breaded, fried and served with gravy made from the pan drippings. The breading insulates the meat as it cooks to help retain ...