Is there anything more heartbreaking -- in the kitchen at least -- than shelling out for a gorgeous, thick-cut steak and then ...

Prepare the steak: Allow it to temper for 30 minutes at room temperature. Liberally season the steak with kosher salt and ground black pepper. Heat a cast-iron pan until very hot.

If you want to ensure that your homemade steak is cooked perfectly on the grill, one chef has some instructions for you.

After the meat has rested for about 15 minutes, it will be ready to eat. "I slice [it, and] serve with finishing flake salt and an addition of good EVOO," says Brisson. "I also have a big ...

First, she advises to let the steak air dry for 24 hours beforehand and then, before cooking, cover with a generous amount of salt. Next, she drizzles oil in a cast-iron pan and allows it get ...

1. Pat the steak dry with paper towels and season both sides generously with salt and pepper. 2. Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per ...

Steak-forward Chef David Burke recommends other restauranteurs offer "value-driven" menus to keep customer volume high, and ultimately keep doors open and staff employed.

1 lb bavette (skirt steak) 4 large shallots, thinly sliced 2 tbsp unsalted butter 1 tbsp olive oil 1/2 cup red wine (optional) 1/2 cup beef stock 1 tbsp Dijon mustard Salt and pepper to taste ...