Sear

Can be prepared in 45 minutes or less. Editors note: This recipe was written in 1991, before Southeast Asian ingredients were widely available. For a more authentic take on the dish, substitute rice noodles for the capellini or thin spaghetti. (To cook: Soak the rice noodles in a large bowl of cold water for 15 minutes, then drain the noodles, and boil in salted water until tender, 1 to 2 minutes. Drain the noodles, rinse under cold water, and drain again.) You can also replace the dried hot red pepper flakes with an equal amount of sambal oelek, and use 1 1/2 tablespoons (or more to taste) fish sauce in place of the soy sauce and anchovy paste. Also: Feel free to use flank or skirt steak in place of the shell steak, adjusting the cooking time as necessary.

This combination has now become a bit of a classic, but Steve has put his signature on it with the mint oil. You must use the oil on the same day it's made or the mint will discolour.

Balsamic vinegar balances the richness and pepperiness of this steak. The Radishes with Tarragon Beurre Blanc would be a wonderful starter. Try green beans and the Crisp Rosemary Potatoes as side dishes.

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.

Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.

Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.

This zingy sauce works with whatever jam you have.

Bright coriander (as a crust for salmon and in a velvety orange sauce) takes center stage in this weeknight dinner bursting with citrusy flavor.

Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.

Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.

A little retro, a lot of flavor, and perfect for your next party.

For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.

Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.

Giving chunky zucchini pieces a hard sear develops lots of texture and color while minimizing sogginess. The dilly sour cream provides a garlicky counterpart.

Go ahead, have a whole slab of cheese for dinner. Coated in za’atar and sesame seeds and seared in hot oil, blocks of feta go crunchy on top and soft within.

Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.