This pan-fried steak is pure, unadulterated bliss! And while the steak is obviously very important, the secret's in the sauce: It's made in the same skillet that the steak is cooked in ...

Remove from pan; drain on paper towels ... so there is no guaranteed difference when you’re comparing this to a country-fried ...

A slice of picanha, or rumptail, a tender cut with a nice fat cap, is served with a richly flavourful and creamy peppercorn sauce laden with Port.

A classic American recipe that packs sliced, fried rib-eye steak in a ... Increase the heat and get the pan very hot. Pile the slices of steak on the pan and cook for 2-3 minutes on one side.