Reverse searing a tomahawk steak in the oven creates an evenly cooked, juicy interior with a beautifully caramelized crust.

Hungry yet? Then grab a steak and go heat up your oven. That's right. Your oven. Because it's super easy to cook a steakhouse ...

Slow cooking allows the meat to warm up and ... For reverse searing, aim for the temperature above and remove your steak from the oven. Credit: Allie Chanthorn reinmann I like my steak around ...

Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender.

Submerge the steak in the ... onion and celery and cook for 5 minutes. Add the remaining beer, beef stock and garlic and thyme from the brine. Cover and place in a 160oc oven for about 2 hours ...

Preheat the oven to 150 degrees. Place the beef short ribs on a piece of tinfoil and drizzle evenly with the oil. Season with salt and pepper, wrap in the foil, then place on a tray and cook in ...

The beef should be at room temperature before going into the oven ... 1½ to 2 hours before cooking. Tying it with string will keep it in good shape during the long, slow cooking which is best ...

Cooking pork spare ribs low and slow in the oven is an easy way of reproducing some of the conditions that pit masters have when they're making barbecued ribs, brisket and even whole animals.

I am confused about cooking steak and chops. Many chefs recommend searing the meat in a very hot, heavy pan and then transferring it to the oven to finish. Is there a guide as to how long the ...

In her first installment of "Steak Town USA," a year-long series celebrating Omaha's and Nebraska's most iconic dish, food ...