Thin steaks can be tricky—one second too long and they’re ruined. This tutorial shows you how to lock in flavor, get that perfect sear, and never serve dry meat again. It’s easier than you think.

Steak – We are using ribeye steaks in this example.But this method will apply to any thin steak. Olive Oil – This acts as a binder to allow the seasoning to stick.You can use any high heat ...

If you're in the mood for a steak tonight, read this first. There are so many different types of steak, not to mention steak ...

When it comes to thin cuts of meat, like skirt or flank steak, the broiler is your best bet. Because it gets so hot, thin steaks don’t even need to be deliberately seared to develop a crusty ...

This flavorful salad marries pan-seared skirt steak — a budget-friendly cut with a rich, beefy flavor — with a bright and gingery carrot vinaigrette you make in a blender.

For weeknight cooking, that usually means skipping the low and slow roast and sticking with thin cuts that do well ... we sear quick-cooking flat iron steak in a hot skillet for a main course ...

My advice is to keep in mind the thickness of your steak and check on it after 10 minutes for a thin steak (around an inch and a quarter thick), and after 20 or 25 minutes for a thicker one (an ...