Serve this tender, fall-off-the-bone Steak Pizzaiola with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta. bit.ly/3GG1lXP | Martha Stewart
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Serve this tender, fall-off-the-bone Steak Pizzaiola with bread, polent…
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What’s the secret to making perfect seared scallops at home without overcooking them? Thomas Joseph reveals his technique in a new episode of "Kitchen Conundrums": http://martha.ms/61868oTWp | Martha Stewart
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Reverse Searing Is the Secret to Cooking Restaurant-Quality Steak at Home
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A porterhouse steak needs a straightforward recipe to help its robust, beefy flavor shine. Begin by placing your steak in a cast-iron skillet on the stovetop; you’ll transfer it to the oven to finish the job. Another pro tip? Let the steak rest before slicing and serving for maximum flavor. Get the recipe: bit.ly/3TDl00Z | Martha Stewart
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The key to making restaurant-quality steak is to sear the meat first, and then roast it. Follow along as Martha prepares steak in a cast-iron skillet on the stovetop, then transfers it to a hot oven to finish cooking: bit.ly/43J7IE0 | Martha Stewart
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The key to making restaurant-quality steak is to sear the meat first, and …
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One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter. bit.ly/3oLxNm7 | Martha Stewart
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Not sure which cut of steak to buy or order in a restaurant? Thomas …
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