Steak Instant

There is a quiet magic in the sizzle of a steak hitting a hot pan. For many, it is the pinnacle of a meal—a ruby-pink center encased in a salty, caramelized crust. While steakhouses use industrial broilers reaching 1500°F, you can achieve restaurant-quality results at home by mastering a few fundamental techniques. Choosing Your Cut

: Offers a classic balance of tenderness and flavor with a signature fat cap. There is a quiet magic in the sizzle

: Highly prized for its marbling (intramuscular fat), which melts during cooking to provide a rich, beefy flavor. Filet Mignon beefy flavor. Filet Mignon