The steak cut Martha Stewart doesn't pass up
The steak cut Martha Stewart doesn't pass up
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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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One generous rib-eye makes the perfect steak dinner for two. Here, …
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With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Thomas shows how to capture dynamic flavor in two quick steps: searing the meat over high heat, and simmering down chicken broth, Worcestershire, cognac, and a touch of cream to pour on top. Get the full recipe for Steak au Poivre here: https://trib.al/2M1UNXw | Martha Stewart
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