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It's possible to cook a steak at home much better than it can be done at any steakhouse. Here's our guide to buying, storing, and cooking the best grilled steak.| Serious Eats
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This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.| Serious Eats
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Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines and FAQs, to searing and serving tips.| Serious Eats
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The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.| Serious Eats
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Ready to get canning? Here's a bit of history behind this age-old technique, what you need to get started, and how to troubleshoot if something funky happens.| Serious Eats