The funny thing about beef ... pan-seared in olive oil and seasoned with salt. Needless to say, some of the cuts were well-suited to this type of preparation, while others were not. Poor top round ...

If you're in the mood for a steak tonight, read this first. There are so many different types of steak, not to mention steak ...

Here’s a guide to mastering pan-seared ... “A steak that’s cooked correctly is a homogeneous colour all the way through,” says Martínez. Rub it with olive oil, or rendered beef fat ...

The top round lies on the inside of the leg. It is the most tender of the four muscles in the round. Thick top-round cuts are often called butterball steak ... beef rolls in a hot sauté pan ...

One of the beef councils most popular recipes. This lean cut benefits from a marinade of lime juice and brown sugar for this no-fuss grilled Top Round ... place steak on rack in broiler pan ...

But some of the best steaks you’ll ever have will come out of a frying pan. The difference is in the crust. Most grilled steaks, when seared over ... the butter on top of the steak for a minute ...

Red wine pan ... the steak of large pieces of fat and tie it into a round for even cooking. To celebrate summer, 2002 BNC Suzanne Tracht says, "this juicy, sweet combo of Gorgonzola and beef ...

The method works with all cuts of steak, from rib eye to hanger to fillet, but you don’t have to stop at beef. Your pan-seared pork chops and chicken thighs could use this glossy sauce too.