To finish a dish like they do in professional kitchens, the secret is in the sauce. Butter is the chef's secret, but how and ...

Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked ...

A perfectly cooked pan-seared steak is always welcome. Perfectly seared on the outside and tender and juicy on the inside, ...

I can’t remember the last time I cooked or ate a gammon steak – probably not since my teenage years, when it would’ve come ...

Remove thyme stalks. Season sauce with salt and pepper. Slice steaks against grain and divide among 4 plates. Drizzle with pan sauce and serve with mash, carrots and beans. Have you cooked this recipe ...

a peppercorn-coated steak with a light cream sauce, has plenty of zing from abundant pepper, which is subdued in a pan sauce with a few tablespoons of Cognac or brandy, chicken stock, and heavy cream.

Use thick slices of leftover ham to make these ham steaks. Bourbon and mustard give the ham slices incredible flavor.

These winter dinner recipes, like squash soups and mushroom steaks, require just 20 minutes of active time or less, so dinner ...

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of ... where weiner schnitzel (made with pan-fried veal) was a popular dish. To make ...