This filet mignon uses a reverse-sear grilling method for a more even interior and a strong final crust. Worcestershire sauce ...

I'm a little bit of a purist when it comes to steak — I'm one of those people who thinks good steaks need only salt and pepper, and that the best way to elevate even cheaper cuts is to baste with ...

1. Place the filet mignon on a flat surface and season with salt and pepper. 2. Heat oil in a sauté pan and sear all sides of the filet. 3. Once the filet is seared, remove it from the pan and place ...

I’ve tried his method and loved it. But according to some culinary experts, there’s a counterintuitive way to cook a perfectly medium-rare steak that’s got a rich brown crust from edge to juicy edge.