Tough and chewy steak, no more! In this new episode, Thomas shares the pitfalls you should avoid to get a beautifully tender and juicy piece of meat. https://trib.al/cbMf2RM | Martha Stewart
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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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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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