How to cook it: I like to salt filet mignon steaks at least 45 minutes ahead of time to concentrate the meat's flavor. Pan-searing filet mignon in a cast-iron skillet is a good option for creating a ...

Reverse searing involves cooking meat at a low temperature for even, gentle cooking and then finishing on the stovetop or grill for a caramelized crust. Low-and-slow cooking is often favored to ...

Steak comes in many different shapes and sizes. To get the most flavor, there's one underrated cut that you'll need to ...

There is something profoundly wonderful about eating in and having a home-cooked meal with the one you love. It isn’t ...

The Buckeye Tavern in Macungie, Pennsylvania isn’t just old—it’s practically a geological formation with a menu. When you first pull up to the Buckeye Tavern, you might wonder if your GPS has ...

Forget the myths. Explore a dozen reasons why the durable, versatile cast-iron pan is everything you want in a cooking ...

Heat olive oil in in a 10" cast iron skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken in hot ...

Steak dreams come true at Annie Gunn’s in Missouri, where rustic charm meets legendary filet mignon worth the road trip.

Clean your cast-iron skillet while it's still warm I know -- that sizzling pork chop is out of the pan and ready to eat and the last thing you want to do is clean.

Nestled among Sedona’s iconic red rocks sits Steakhouse 89, where the filet mignon is so tender you could cut it with a harsh glance and a butter knife held in your non-dominant hand. You might ...