They were there to compete in the National Irish Steak Challenge, and I was invited to be a judge along with 30 others including master butchers, meat scientists, industry professionals and chefs.

Season the steak well with salt and pepper, then sear it in the pan, cooking to your preferred doneness. Remove from the pan and rest on a warm plate. 3. Start the sauce: In the same pan ...

If using sirloin steaks, score the fat at 2.5cm intervals. Make the Béarnaise sauce and keep it warm (see recipe). Heat the grill pan on a high heat, season the steaks with a little salt and put ...

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

The kids of this food editor don’t like everything, but they do like mojo chicken with pineapple, sesame salmon bowls and ...

Culinary queen Nigella Lawson has divulged a classic trick to achieve a 'magnificent' taste in steak with the simple addition ...

If you avoid chicken breasts because they taste too lean and dry, does Ali Slagle have a recipe for you. Among fans of ...

Cookware fanatics know the beauty of these hardy skillets. We asked an expert about potential pitfalls when using cast-iron ...