Tag Archives: gluten-free

Soy-Ginger Grilled Ahi Tuna Steaks

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A perfectly grilled tuna steak is one of the ocean’s most refined offerings. The exterior yields a gloriously caramelized crust — faintly smoky, kissed with the umami depth of soy and the warm whisper of ginger — while the interior remains luxuriously silky, almost buttery in its tenderness. It is meaty without being heavy, rich without being indulgent.

The marinade weaves its magic throughout: the brightness of lemon cuts through the steak’s natural richness, garlic adds an earthy warmth, and sesame oil lends a toasted, nutty undertone that lingers pleasantly on the palate. Each bite delivers a layered experience — first the satisfying sear of the crust, then the yielding, almost velvety pink center that melts rather than chews. It is the rare fish that eats like a fine steak, commanding the plate with confidence and elegance.

Beyond its extraordinary flavor, tuna is among the most nutritionally distinguished fish in the sea:

  • Exceptional protein source — A single steak delivers around 40g of lean, complete protein, supporting muscle repair, satiety, and sustained energy.
  • Rich in Omega-3 fatty acids — These essential fats actively support cardiovascular health, reduce inflammation, and promote brain function and cognitive clarity.
  • Loaded with B vitamins — Particularly B12 and niacin (B3), which are vital for nerve function, energy metabolism, and red blood cell production.
  • High in selenium — A powerful antioxidant mineral that protects cells from oxidative stress and supports thyroid health.
  • Excellent source of potassium and magnesium — Both essential for healthy blood pressure regulation and muscle function.
  • Low in saturated fat — Making it a heart-friendly alternative to red meat, without any sacrifice in satisfaction or substance.

In short, grilled tuna is that rare culinary treasure: a dish that feels like a treat, yet nourishes the body as thoroughly as it delights the senses.

NOTES: Tuna doneness: Medium-rare (120-125°F) is ideal — the center should be deep pink. Fully cooked tuna can become dry and chalky. If you prefer it more done, add 30–45 seconds per side. Grill alternative: A cast-iron skillet works beautifully if you don’t have a grill. Get it very hot before adding the fish.

Our sides were as simple, pairing the fish with steamed fresh corn on the cob and a side salad.

2-4, 20 min + marinating time

Ingredients

  • 2 tuna steaks (about 1 inch thick)
  • 3 Tbsp. olive oil
  • 2 Tbsp. soy sauce
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger, grated
  • 1 tsp. sesame oil
  • 1/2 tsp. black pepper
  • 1 Tbsp. sesame seeds (optional)
  • 1 scallion, sliced thinly on a diagonal, for garnish

Directions

  1. Marinate the tuna: Whisk together 3 tablespoons olive oil, 2 tablespoons soy sauce, 1 lemon, juiced, 2 garlic cloves, minced, 1 teaspoons fresh ginger, grated, 1 teaspoons sesame oil, and 1/2 teaspoons black pepper. Place the 2 tuna steaks (about 1 inch thick) in the marinade, turning after 20 minutes. Let rest at room temperature for another 10 to 20 minutes.
  2. Preheat the grill: Heat your grill or grill pan over very high heat until smoking hot. Brush the grates with a little oil. Remove tuna from marinade and pat lightly dry.
  3. Grill the tuna: Place the tuna steaks on the hot grill. For medium-rare (recommended), grill without moving them for 3 minutes.
  4. Flip & finish: Flip the tuna steaks and grill the second side for an additional 3 minutes. The center should still be pink and slightly translucent — tuna dries out quickly, so don’t overcook! Internal temperature should register 120-125°F.
  5. Rest & serve: Let the tuna rest for 1 minute. Squeeze a little fresh lemon over everything, sprinkle with sesame seeds, garnish with sliced scallions and serve immediately.

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Chicken with Caramelized Garlic Confit

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Four heads of garlic sounds like a lot — until you taste it. Slow-cooked until sweet, nutty, and pleasantly caramelized, garlic confit loses all its sharpness and transforms into something rich and almost buttery. Mashed with olive oil and fresh parsley, it becomes the kind of sauce that makes people ask what your secret is.

Boneless chicken thighs are seared until golden, then finished in the oven — simple technique, serious results. The whole dish is bold but never harsh, savory but never heavy.

A few things worth knowing before you start: The garlic confit comes together fastest in the microwave at 50% power, which gives you the same gentle, even cooking as a long stovetop simmer — in a fraction of the time. And when it comes to the skillet, a well-seasoned cast iron or nonstick pan isn’t optional — the garlic mixture will stick and scorch in a conventional pan, so don’t skip this one.

Finish the plate with warm flatbread or a crusty loaf to catch every bit of sauce, and a crisp, leafy salad to keep things bright. We paired ours with a cucumber, dill and sour cream salad.

NOTES: Don’t microwave the garlic heads in oil on high. Use 50 percent power so the oil doesn’t overheat and scorch the garlic. Also, don’t crank up the burner when browning the garlic-coated chicken in the skillet. Use moderate heat so the garlic does not burn. And when flipping the chicken, use a spatula to scrape them up so the garlic stays with the chicken rather than sticks to the pan.

Chicken with Caramelized Garlic Confit

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3 large or 4 medium heads garlic (9 to 10 oz. total weight), top one-third of the head cut off to expose the cloves
  • 1 cup lightly packed fresh flat-leaf parsley, chopped, plus more to serve
  • 2 tsp. grated lemon zest, plus 1 Tbsp. lemon juice, plus lemon wedges to serve
  • Kosher salt and ground black pepper
  • 2½ lbs. boneless, skinless chicken thighs, trimmed

Directions

  1. Pour the oil into a large microwave-safe bowl. Place the garlic heads cut side down in the oil. Cover tightly and microwave on 50 percent power until the garlic heads feel soft and yielding when pressed on the sides with the back of a fork, 13 to 15 minutes. Cool, covered, until barely warm to the touch.
  2. Measure 2 tablespoons of the oil into a small bowl and reserve for browning the chicken. Squeeze the garlic cloves out of their skins and into the oil remaining in the bowl in which the garlic was cooked. To the bowl, add the parsley, lemon zest and juice, 1 teaspoon salt and ½ teaspoon pepper. Mash with the fork to a coarse paste. (Alternatively, use a mini food processor.)
  3. Add the chicken thighs and garlic confit to a large bowl, and mix until thoroughly coated. Let stand at room temperature while you heat the oven to 425°F with a rack in the middle position.
  4. Set a rimmed baking sheet near the stovetop. In a 12-inch cast-iron or nonstick skillet over medium, heat 1 tablespoon of the reserved garlic oil until shimmering. Place half of the chicken in a single layer; do not scrape the garlic mixture off the thighs, but do not slather on any more, either. Cook, without disturbing, until spottily browned on the bottom and the chicken releases easily from the pan, 5 to 7 minutes. With a thin metal spatula (if using a cast-iron pan) or a silicone spatula (if using nonstick), scrape up each thigh, along with any garlic mixture under it that clings to the skillet, and flip. Cook until spottily browned on the second sides, 3 to 4 minutes. Using the spatula, transfer the thighs to the baking sheet. Using the remaining 1 tablespoon reserved garlic oil, brown the remaining thighs in the same way and transfer to the baking sheet.
  5. Slather any garlic mixture remaining in the bowl onto the thighs, distributing it evenly. Place in the oven and cook until well browned and the thickest part of the largest thighs reach 175°F, 10 to 13 minutes. Transfer the chicken to a platter, then drizzle on any juices from the baking sheet. Sprinkle with additional chopped parsley and serve with lemon wedges.

Microwave Garlic Confit

Start to finish: 20 minutes
Makes 3 or 4 heads garlic

  1. Pour ½ cup extra-virgin olive oil into a large microwave-safe bowl. Remove the outer papery skins from 3 large or 4 medium heads garlic (9 to 10 ounces total weight), then cut off the top one-third of each head to expose the cloves. Place the garlic heads cut side down in the oil.
  2. Cover tightly and microwave on 50 percent power until the garlic heads feel soft and yielding when pressed on the sides with the back of a fork, 13 to 15 minutes. Let the garlic cool, covered, in the oil.
  3. Follow recipe above at Step 2 to continue.

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Recipe by Courtney Hill for Milk Street

The Best Deviled Eggs

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These deviled eggs have a wonderfully tangy, creamy character. The filling starts with a rich, velvety base of sour cream and mayonnaise in equal measure — the sour cream lending a subtle tartness and lighter texture than mayo alone, while the mayo brings body and that classic richness. Together they create a silkier, slightly airier filling than the traditional all-mayo version.

The Dijon mustard adds a sharp, grown-up bite — more nuanced and complex than yellow mustard, with a gentle heat that lingers at the back of the palate. It pulls the whole filling together and gives it backbone.

The dill pickle relish is the surprise delight here — it introduces little bursts of briny, vinegary sweetness and a whisper of fresh dill herbaceousness. It also adds the tiniest bit of textural intrigue in an otherwise smooth filling.

Piped or spooned back into the cool, firm egg white cups, the filling is finished with a dusting of smoked paprika — that gorgeous rust-red powder bringing a gentle smokiness and just a touch of earthy sweetness, while making the eggs look absolutely stunning on a platter.

The overall flavor profile is tangy, creamy, and gently smoky, with a pleasant sharpness from the mustard and little pickle-bright pops throughout. These would be a welcome upgrade at any gathering — familiar enough to feel classic, but just distinctive enough to prompt “ooh, what’s in these?”

The Best Deviled Eggs

  • Servings: 24 halves
  • Difficulty: easy
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Ingredients

  • 1 doz. eggs, hard-boiled cut in half lengthwise
  • 3 Tbsp. sour cream
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. dill pickles relish
  • 1 Tbsp. dijon mustard
  • 1 1⁄2 tsp. chopped fresh dill, more for garnish
  • Pinch of salt
  • Smoked paprika for garnish

Directions

  1. Mash egg yolks in medium bowl with fork.
  2. Add sour cream, mayonnaise, relish, chopped dill and mustard; mix well.
  3. Spoon (or pipe) into center of whites; sprinkle with sweet smoked paprika, and more dill if desired.

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Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

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There’s a particular kind of kitchen magic that happens when you lock a lid, crank the heat, and surrender control — the kind of cooking that turns humble boneless beef short ribs into something that falls apart at the mere suggestion of a fork. This recipe harnesses that magic with a sauce that pulls from the pantry of Chinese cooking: smoky-sweet hoisin, salty soy, dry sherry, and a whisper of cayenne heat.

The pressure cooker does something a braise never quite can. Sealed tight with no room for steam to escape, it drives flavor into the meat rather than letting it drift away into your kitchen air. What emerges after 35 minutes is deeply savory beef swimming in a concentrated, glossy sauce — more than you’d ever coax from a Dutch oven, and richer for it. A handful of fresh scallion greens and torn cilantro added at the end lifts the whole thing, cutting through the richness with a bright, herby finish.

Serve it over a bowl of steamed white rice that can drink up every last drop of that sauce. This is weeknight cooking that eats like a weekend project — without the wait.

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 garlic cloves, minced
  • 1 2-inch piece ginger, peeled, sliced into ¼-inch-thick rounds, and smashed
  • ½ cup hoisin sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 4 scallions, white parts chopped coarse, green parts sliced thin
  • ¼ tsp. cayenne pepper
  • 48 oz. boneless beef short ribs (about 6 short ribs), trimmed
  • 2 Tbsp. minced fresh cilantro

Directions

  1. Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
  2. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
  3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
  4. Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

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Recipe from America’s Test Kitchen

Roasted Rosemary Chicken with Citrus Marinade

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If you’re into roast chicken with oodles of flavor, this recipe is for you. Fragrant rosemary and oregano, bright citrus, spices and aromatics come together for a dish that’s effortlessly elegant. Imagine crisp, tangy, and succulent chicken seasoned Mediterranean-style and bathed in a bold wine and a orange-lime marinade.

The delicious jammy onion and citrusy-tangy sauce are splendid served over garlicky mashed potatoes, rice or polenta. To complete the dinner, add a side of roasted Brussels sprouts.

TIP: Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes, or preferably 2 hours for marinating.

Our bird was a good bit larger than the 3 1/2-pound listed chicken, and therefore required a longer cooking time. *And while it brings visual appeal to the platter, there really is no need for all of the extra citrus slices, perhaps just a few for color.

Because our chicken was sufficiently charred once it reached the proper internal temperature, we opted not to put it under the broiler, but did slather on the honey glaze. If however you might be broiling it, make sure to use an enameled cast iron, or other broiler-proof pan that won’t shatter under intense heat.

Roasted Rosemary Chicken with Citrus Marinade

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 whole chicken (about 3 ½ lbs.), split in half through the backbone
  • Kosher salt
  • 1 cup Pinot Noir
  • 3 oranges, 1 zested, 2½ juiced, plus ½ sliced for garnish
  • 2 limes, 1 juiced, plus 1* lime sliced for garnish
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 white onion, halved, peeled and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  2. Prepare the citrus marinade. In a medium bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic, whisk to combine.
  3. In a extra-large ziploc, add the chicken and onion slices and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, refrigerate for an hour or two, turning the bag every 20 minutes or so. (For best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)
  4. Preheat the oven to 425°F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan that can withstand a broiling temperature. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  6. In a small bowl, mix together the honey with 1 tablespoon of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. If necessary, switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat and finish with lime juice. Add slices of fresh orange and lime, if desired.

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Adapted from a recipe by Suzy Karadsheh

Skillet Green Chile Chicken

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This is a vibrant, Tex-Mex-inspired one-pan dish that layers bold, smoky flavors with creamy richness. The sauce is the heart of the dish — a silky, bright green salsa verde built from broiled and charred tomatillos, onion, and poblano chiles. Roasting them under the broiler first adds deep smokiness and sweetness before they’re blended with fresh cilantro and garlic into a tangy, herbaceous sauce that bubbles away in the skillet as the chicken bakes.

The chicken is butterflied and stuffed, so each breast opens like a book to cradle a slice of cream cheese and thin strips of the second roasted poblano. The cream cheese melts into a luscious, mild filling that contrasts beautifully with the chile’s subtle heat. Both sides of the chicken are seasoned with a warm spice rub of chili powder, cumin, and coriander, providing a savory, earthy exterior.

The finish is what elevates it — the whole skillet goes under the broiler after baking, blanketing the chicken in melted, golden-spotted pepper Jack cheese that adds a sharp, spicy pull to every bite. At the table, cool sliced avocado and a squeeze of fresh lime cut through the richness, while extra cilantro keeps that fresh green note alive throughout.

The overall experience is deeply savory and smoky with layers of mild heat, creamy pockets, tangy brightness from the tomatillos, and just enough richness from the two cheeses to make it feel indulgent — all in a single skillet.

We took the easy way out and used Trader Joe’s Salsa Verde in lieu of making it from scratch, saving a chunk of time and decreasing the number of ingredients. In fact, since we like “saucy” dishes, we used two jars, which also provided enough to top our side of Mexican rice.

NOTES: While it isn’t an exact substitute, 1 1/2 cups of your favorite jarred salsa verde can be used in place of the homemade version. Char one pepper as the recipe describes for the chicken filling. The green chile sauce can be made up to three days ahead and refrigerated in an airtight container. Simply reheat gently in the microwave or stove before continuing with the recipe.

Skillet Green Chile Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. fresh tomatillos, husks removed and rinsed
  • 2 large poblano chiles (about 9 oz. total)
  • 2 garlic cloves, unpeeled
  • 1 small yellow onion, unpeeled and cut into 6 wedges
  • 2 tsp. canola oil
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 1/2 tsp. kosher salt, divided
  • 4 8-oz. boneless, skinless chicken breasts, patted dry 
  • 1/2 cup fresh cilantro (tender leaves and stems included), plus more leaves for garnish
  • 4 oz. cream cheese, softened
  • 4 oz. pepper Jack cheese, shredded (about 1 cup)
  • 1 ripe avocado, sliced
  • Pickled jalapeño slices for garnish, optional
  • Lime wedges

Directions

  1. Preheat broiler with a rack 6 inches from heat source. Arrange tomatillos, chiles, garlic cloves, and onion wedges on a large rimmed baking sheet covered with foil. Drizzle vegetables evenly with oil. Broil until charred, about 12 minutes, flipping vegetables halfway through cooking time. Remove and discard charred papery skin from onion. Transfer vegetables and juices to a medium bowl, and cover using plastic wrap; let steam 10 minutes. Heat oven to 425°F.
  2. Meanwhile, stir together chili powder, cumin, coriander, and 1 3/4 teaspoons salt in a small bowl. Arrange chicken breasts on a cutting board; slice each breast horizontally through the middle to within a 1/2-inch of other side. Open chicken breasts, and sprinkle evenly with 2 teaspoons spice mixture.
  3. Once vegetables are steamed, remove and discard garlic and chile peels. Transfer peeled garlic, 1 peeled chile, tomatillos, onion, and any accumulated juices to a blender; add cilantro and remaining 3/4 teaspoon salt. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 30 seconds. Pour into a large ovenproof skillet. Set aside.
  4. Slice remaining peeled chile lengthwise into thin strips. Cut cream cheese into 4 equal slices; place 1 slice on one-half of each butterflied chicken breast. Top evenly with sliced chile, and close chicken breast. Sprinkle remaining 2 teaspoons spice mixture all over chicken; nestle stuffed breasts into sauce in skillet.
  5. Bake until sauce is bubbly and a thermometer inserted into thickest portion of breasts registers 160°F, 20 to 25 minutes. Remove skillet from oven, and increase oven temperature to broil.
  6. Sprinkle chicken and sauce with cheese. Broil until cheese is melted and starting to brown in spots, 2 to 3 minutes. Remove from oven, and garnish with avocado, additional cilantro and pickled jalapeño slices. Serve with lime wedges.

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Adapted from a recipe by Breana Lai Killeen for Food and Wine

Harissa-Roasted Salmon with Lemon, Olive and Parsely Relish

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Quick and easy with few ingredients are welcome words for a weeknight meal. The fact that it is also tasty and visually appealing doesn’t hurt matters.

Harissa, the North African spice paste considered a pantry staple, adds flavor to salmon fillets along with garlic and lemon juice. After roasting, the fillets are served with a simple three-ingredient relish made by combining parsley, lemon zest and chopped green (or black) olives. The bold, zingy intensity of the herbal garnish is used to balance the fattiness of the salmon.

Our piece of salmon weighed in at 1 pound and we therefore left it intact instead of sizing down into 4 separate fillets. (Yes, this did extend the roasting time a bit.) While we served ours with steamed broccoli and a side salad, you could also pair with couscous and perhaps a cucumber or tomato salad.

Harissa-Roasted Salmon with Lemon, Olive and Parsely Relish

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. harissa paste
  • 2 Tbsp. extra-virgin olive oil, divided
  • 3 medium garlic cloves, finely grated
  • 1 Tbsp. grated lemon zest, plus 2 tsp. lemon juice, plus lemon wedges to serve
  • null Kosher salt
  • 4 6-oz. center-cut skin-on salmon fillets (each 1 to 1¼ inches thick), patted dry
  • 1/2 cup lightly packed fresh flat-leaf parsley OR cilantro, roughly chopped
  • 1/2 cup pitted green OR black olives, roughly chopped

Directions

  1. Set a wire rack in a rimmed baking sheet and mist it with cooking spray. In a small bowl, stir together the harissa, 1 tablespoon oil, garlic, the lemon juice and 1 teaspoon salt. Place the salmon skin side down on the rack. Rub the harissa mixture onto the top and sides of the fillets. Let stand at room temperature while the oven heats.
  2. Heat the oven to 450°F with a rack in the middle position. Meanwhile, in a small bowl, stir together the parsley, olives, the remaining 1 tablespoon oil, the lemon zest and ¼ teaspoon salt.
  3. Roast the salmon until the flesh flakes easily and the harissa mixture has deepened in color, 12 to 14 minutes. Serve the fillets with the parsley-olive mixture and lemon wedges.

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Adapted from a recipe by Dimitri Demopolous for Milk Street

Spanish Garlic Chicken (Pollo al Ajillo)

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Pollo al ajillo is a classic Spanish garlic chicken dish that’s bursting with robust, savory flavors. The recipe highlights the rich aroma and taste of garlic, using 10 cloves to infuse the chicken with a deep, fragrant essence. This weeknight garlic chicken recipe cooks in one large skillet. And because it uses boneless, skinless chicken thighs, it’s ready in just over 30 minutes.

The chicken pieces are browned in olive oil until golden and crispy on the outside. Then, whole garlic cloves are gently sautéed along with bay leaf and fresh thyme sprigs, which add an earthy, herbal note to the dish.

Once the chicken has developed a beautiful color and the garlic is softened but not burnt, a splash of white wine is added. The white wine not only deglazes the pan, lifting all the flavorful browned bits but also imparts a subtle acidity and complexity that balances the richness of the garlic and chicken.

The chicken is returned to the pot and simmers for about 10 minutes in this fragrant mixture, absorbing the combined flavors. The dish is finished with a generous garnish of freshly chopped parsley, adding a bright, fresh contrast and a pop of color.

It is astonishingly flavorful considering the small number of ingredients! The result is a beautifully aromatic, tender, and juicy chicken with a garlicky punch, complemented by thyme’s herbal aroma and the wine’s delicate acidity—a beloved staple of traditional Spanish home cooking perfect for serving with crusty bread, rice or potatoes.

Served with a roasted carrot and hazelnut side dish and Spanish rice.

Spanish Garlic Chicken (Pollo al Ajillo)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup extra virgin olive oil
  • 10 garlic cloves, peeled and thinly sliced
  • 1 cup dry white wine 
  • 1 bay leaf
  • 1 small bunch fresh thyme sprigs
  • 1/4 cup chopped fresh parsley, for garnish

Directions

  1. Season the chicken. Pat the chicken dry and season all over with salt and pepper. Lightly coat both sides with the flour and shake off any excess.
  2. Sear the chicken. In a large heavy-bottomed skillet, heat the olive oil over medium-high until shimmering but not smoking. Working in batches if necessary, cook the chicken until golden, about 4 minutes per side. Remove chicken to a plate and set aside.
  3. Make the sauce. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and use a wooden spoon to scrape any browned bits stuck to the pan. Add the bay leaf and thyme, and return the chicken and any accumulated juices. Once the sauce comes to a boil, reduce the heat to low, cover the pan, and cook for 10 minutes.
  4. Finish and serve. Uncover the pan and increase the heat back to medium-high. Cook, uncovered, until the sauce has reduced by half, about 5 minutes. Remove the skillet from the heat. Remove the bay leaf and thyme sprigs. Garnish with the parsley. Serve with the pan sauce drizzled over top.

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Adapted from a recipe by Mark Beahm for The Mediterannean Dish

Thai Shrimp with Glass Noodles

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Goong Ob Woon Sen is a beloved Thai comfort dish — deceptively simple but packed with layered, complex flavor. The magic here is in the steaming technique: the shrimp aren’t stir-fried or sautéed but rather laid on top of the noodles and essentially steamed under a tight lid, keeping them incredibly plump and juicy while the noodles below absorb every drop of the savory broth.

The sauce — a blend of soy sauce, oyster sauce, sesame oil, and a touch of brown sugar — creates a glossy, umami-rich coating on the glass noodles that’s salty, slightly sweet, and deeply savory all at once. The double pepper (black and white) is the dish’s signature move: black pepper adds bold, earthy heat while white pepper brings a more fragrant, floral warmth that’s distinctly Thai.

Glass noodles are perfect for this preparation — they start neutral and slippery, then become silky and translucent as they soak up the seasoned seafood (or chicken) stock, practically becoming one with the sauce. A final squeeze of lime at the table cuts through the richness and ties everything together with a bright acidic finish.

It’s a one-pot weeknight dream: deeply satisfying, ready in under an hour, and best eaten right away.

Glass noodles go by different names, including bean threads, bean vermicelli, cellophane noodles or saifun. They resemble rice vermicelli but the two are very different, so shop carefully. Check the label to make sure the noodles are made at least in part with mung bean starch. If you can find a brand made with 100 percent mung bean starch, even better.

TIP: Don’t soak the noodles in hot or boiling water, as they will wind up too soft. The aim is to soak them until only partially softened and pliable, but not fully tender; room-temperature or cool tap water is best. Be sure to swish the noodles once or twice during soaking to break up any clumps and ensure they hydrate evenly.

*White pepper is an important ingredient in this dish. But the problem with processed pre-ground pepper is the musty, dusty barnyard-like flavors. Fresh, well-handled peppercorns, by contrast, deliver bright citrus spice with hints of pine. A clear favorite, BoTree White Kampot Pepper is robust yet balanced, and offers impressive complexity — no funk, more flavor!

Thai Shrimp with Glass Noodles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. glass noodles (see headnote)
  • 1/4 cup soy sauce
  • 3 Tbsp. oyster sauce
  • 1 Tbsp. toasted sesame oil
  • 1Tbsp. packed light brown sugar
  • 1 lb. large (26/30 per lb.) shrimp, peeled (tails removed) and deveined, patted dry
  • Ground black pepper
  • Ground white pepper, preferably from fresh peppercorns*
  • 2 cups chicken OR seafood broth, preferably homemade
  • 2 Tbsp. neutral oil
  • 1½ Tbsp. minced fresh ginger
  • 4 medium garlic cloves, minced
  • 1 bunch scallions, cut into 1-inch lengths on the diagonal
  • Lime wedges, to serve

Directions

  1. Place the noodles in a large bowl and add room-temperature water to cover. Let stand until the noodles are pliable, but not fully tender, about 15 minutes, swishing them once or twice to ensure even hydration. Drain in a colander. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
  2. While the noodles soak, in a medium bowl, combine the soy sauce, oyster sauce, sesame oil and sugar; stir until the sugar dissolves. In a small bowl, toss the shrimp with 2 tablespoons of the soy sauce mixture, ¼ teaspoon black pepper and ⅛ teaspoon white pepper. Stir the broth into the remaining soy sauce mixture.
  3. In a large (7- to 8-quart) Dutch oven over medium, combine the neutral oil, ginger, garlic and ½ teaspoon each black and white pepper. Cook, stirring, until the garlic begins to brown, 2 to 3 minutes. Add the noodles, tossing, then distribute in an even layer. Scatter the scallions over the noodles, followed by the shrimp, then drizzle in any liquid remaining in the bowl; do not stir. Pour in the broth mixture and bring to a simmer over medium-high. Cover, reduce to medium-low and cook, undisturbed, until the shrimp are opaque throughout and the noodles are tender and have absorbed the liquid, 8 to 10 minutes. Toss to integrate the scallions and shrimp into the noodles. Serve with lime wedges.

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Creamy Fennel and White Bean Soup

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Creamy Fennel and White Bean Soup is a comforting and flavorful dish characterized by its smooth, velvety texture and aromatic taste. The soup typically features tender white beans (such as cannellini or great northern beans) cooked until soft and then blended or partially puréed to create a creamy base without needing heavy cream.

Fennel, with its mild anise-like flavor, is a standout ingredient that adds a subtle sweetness and a hint of licorice aroma to the soup. Other common ingredients included here are onions, garlic, vegetable or chicken broth, and olive oil. The seasonings are rosemary, chives, salt, and pepper which round out the savory profile.

For contrast, as well as a smoky-savory counterpoint, top the soup with crisped bacon. Chopped fresh chives and a squeeze of lemon juice finish it with freshness. Overall, Creamy Fennel and White Bean Soup is a nourishing, mildly sweet, and savory soup that’s perfect for a light lunch or dinner, especially during cooler months.

NOTE: Don’t fill the blender jar more than a third full of the hot soup mixture; hot liquids tend to splash out when the blender is turned on. To help prevent this, remove the cap from the blender lid and cover tightly with a kitchen towel. Start the blender on low and gradually increase the speed.

Of course, using homemade stock is always preferable. Homemade chicken stock is one of the most versatile and flavorful ingredients you can have in your kitchen. Unlike store-bought stocks, homemade stock has a richer, deeper flavor and aroma, and it is free from preservatives, artificial flavors, and excess sodium. As an added bonus, homemade chicken stock is also incredibly inexpensive, and it is an excellent way to use up kitchen scraps and leftover chicken bones.

Creamy Fennel and White Bean Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. bacon, finely chopped
  • 2 medium yellow onions, finely chopped
  • 1 medium fennel bulb, trimmed and finely chopped
  • 5 medium garlic cloves, smashed and peeled
  • 2 tsp. fennel seeds, finely ground
  • 3 15½-oz. cans cannellini beans, rinsed and drained, divided
  • 5 cups chicken, or vegetable broth, preferably homemade
  • 1 4-inch sprig fresh rosemary
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, plus extra to serve
  • 3 Tbsp. finely chopped fresh chives
  • Lemon wedges, to serve

Directions

  1. In a large Dutch oven over medium, cook the bacon, stirring occasionally, until crisp, about 10 minutes.
  2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
  3. Add the onions, fennel, garlic and ground fennel to the pot, cover and cook over medium-low, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Measure out 1½ cups of the beans and set aside. Add the remaining beans to the pot along with the broth, rosemary, ½ teaspoon salt and 1 teaspoon pepper. Bring to a simmer over medium-high. Cover, reduce to medium-low and simmer for 15 minutes.
  5. Remove and discard the rosemary sprig. Let the soup cool slightly, about 15 minutes. Transfer about ⅓ of the soup to a blender. Add 1 tablespoon of the oil and puree until smooth.
  6. Transfer to a large saucepan, then repeat with the remaining soup and oil, working in batches. Add the reserved beans and heat over medium-low, stirring, until the soup is heated through, about 10 minutes.
  7. Taste and season with salt and pepper. Serve drizzled with oil, sprinkled with the bacon and chives, with lemon wedges on the side.

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Adapted from a recipe for Milk Street

Roasted Smashed Carrots

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Crispy, caramelized, and totally irresistible! Barely roasted carrot halves are smashed to create more surface area and caramelly edges. Manchego and hazelnuts reinforce their nutty earthy flavor. A lovely, impressive way to prepare an ordinary side dish.

Bring out carrots’ natural sweetness by roasting them in the oven. Although it takes longer than steaming or microwaving, the tender, caramelized outcome makes the extra cook time worthwhile. Simply roast the carrots until they’re fork-tender, then smash them (without breaking), sprinkle with a little cheese, and roast again until the edges are nice and crispy and the cheese is melted.

If you are starting with raw filberts, toast the nuts in a dry pan. When cooled, removed the skins as much as possible. The hazelnuts can be chopped in a small mini food processor, or hit with a mallet while inside a ziploc bag.

Roasted Smashed Carrots

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. medium carrots, peeled and halved lengthwise
  • 2 Tbsp. olive oil, divided
  • 1/2 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. black pepper
  • 1/4 to 1/2 cup shredded Manchego cheese (1 to 2 oz.)
  • 2 Tbsp. chopped toasted hazelnuts, skins removed
  • 1/2 tsp. orange zest (optional)
  • 1 orange wedge (optional)

Directions

  1. Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Place carrots in prepared pan. Drizzle with 1 Tbsp. of the oil. Sprinkle with salt, paprika, and pepper; toss to coat.
  2. Roast until carrots are fork tender, 20 to 25 minutes. Use the bottom of a heavy glass or measuring cup to smash carrots, without breaking them, to about 1/2-inch thickness. Drizzle with remaining 1 Tbsp. oil. Sprinkle with cheese. Roast until edges of carrots are lightly browned and crisp, 15 to 20 minutes more.
  3. Sprinkle with hazelnuts. If you like, top with orange zest and squeeze orange wedge over carrots. Serve immediately.

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Recipe by Maddy Bendgen for Better Homes and Gardens

Filipino Pork Adobo

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In this Milk Street recipe (that all reviewers rated 5 stars), there is a slow and fast version. Here, we made it using the fast method (with a pressure cooker, not an InstaPot). The final result is fork tender meat with deeply satisfying flavor, all done from start to finish in one pot.

Adobo varies from household to household across the Philippines, with some versions being more sour, others sweeter or with a thicker sauce. It’s considered the unofficial national dish of the Philippines due to its popularity, ease of preparation, and flavorful, comforting taste. The defining flavors are vinegar, garlic, black pepper, bay and salt in some form (often soy sauce). For this version of pork adobo, instead of the oft-used pork belly, boneless shoulder is the meat choice because it is easier to find in supermarkets, but still is rich and flavorful.

Honey, or any type of sweetener, is an unconventional ingredient in adobo, but is used here to balance the salty and sour flavors in the dish. The serranos give the braise a gentle spiciness; if you prefer, use just one chili or keep both whole. Serve this over rice to soak up the sauce.

NOTE: When cooking the scallion whites, garlic and bay, don’t over stir; the goal is to develop deep browning, which builds flavor in the dish.

Filipino Pork Adobo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. grapeseed or other neutral oil
  • 2 bunches scallions, white and light green parts cut into 1-inch pieces, green parts thinly sliced, reserved separately
  • 8 medium garlic cloves, smashed and peeled
  • 3 bay leaves
  • ½ cup low-sodium soy sauce
  • ¼ cup white vinegar
  • 2 Tbsp. honey
  • 2 serrano chilies, stemmed and halved
  • Ground black pepper
  • 3 lbs. boneless pork shoulder, trimmed and cut into 2-inch chunks
  • 1 Tbsp. cornstarch

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the scallion whites, garlic and bay, then cook without stirring until golden brown on the bottom, about 4 minutes.
  2. Stir and continue to cook, stirring only once or twice, until darkly browned, about another 2 minutes. Press Cancel, then stir in the soy, vinegar, honey, serranos and 1 teaspoon pepper, scraping up any browned bits. Add the pork; stir to combine, then distribute in an even layer.
  3. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes.
  4. When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  5. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the chilies and bay.
  6. In a small bowl, whisk the cornstarch with 3 tablespoons of the cooking liquid, then stir into the pot. Select Normal/Medium Sauté and bring to a simmer, stirring constantly, and cook, stirring, until lightly thickened, about 1 minute.
  7. Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled generously with the scallion greens.

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Adapted from a recipe from Milk Street

Mashed Potatoes with Roasted-Garlic Mascarpone

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These silky spuds are so rich, you can even skip the gravy! A mixture of brown butter, roasted garlic, and rich mascarpone levels up an iconic, otherwise-basic mashed potato recipe. Fold the rich garlic mixture into cooked potatoes before mashing (and then add add some more roasted cloves to the topping!). Any downside? There probably won’t be any leftovers.

Even though the fried sage leaves are optional, they add not only visual impact, but a nice herby texture. Additionally, we used roasted garlic paste in the potato mixture, and topped them with roasted garlic cloves along with the crisped sage leaves and cracked black pepper. A perfect accompaniment to our Reverse-Sear Prime Rib.

Mashed Potatoes with Roasted-Garlic Mascarpone

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 1 medium garlic bulb
  • 3 lb. Yukon gold or red potatoes, peeled, if desired, and cut into 2-inch pieces
  • 1/4 cup butter
  • 1/2 cup mascarpone cheese
  • 1/4 to 1/2 cup milk, heavy cream, or half-and-half
  • Melted butter or olive oil and cracked black pepper (optional)
  • Frizzled Sage (optional)

Directions

  1. Preheat oven to 425°F. Cut 1/2 inch off top of garlic bulb to expose ends of cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut side up, in a small ramekin or custard cup. Lightly drizzle with olive oil and sprinkle with salt. Cover ramekin with foil. Roast 25 to 35 minutes. Once cool enough to handle, squeeze bottom of roasted bulb to release garlic cloves onto a cutting board; lightly sprinkle with additional salt. Use the side of a chef’s knife to mash the garlic into a paste. (Garlic paste can be made ahead and chilled up to 3 days.)
  2. Meanwhile, in a 4- to 6-qt. pot cook potatoes, covered, in enough lightly salted boiling water to cover until tender, 20 to 25 minutes; drain. Return hot potatoes to hot pot.
  3. In a small saucepan heat butter over medium until it starts to brown, 7 minutes. Remove from heat. Stir in mascarpone cheese and garlic paste until cheese is melted. Add mascarpone mixture to potatoes in pot. Let stand, uncovered, 2 minutes. In another small saucepan, heat milk over low until very warm.
  4. Mash potatoes with a potato masher or beat with a mixer on low just until light and fluffy. Stir in 1/4 cup of the warm milk, 1 tsp. salt, and 1/2 tsp. ground black pepper. Gradually stir in additional warm milk if needed to make potatoes desired creaminess. If you like, serve topped with melted butter, cracked black pepper, and Frizzled Sage.

How to Make Frizzled Sage

Pour enough vegetable oil into a small saucepan to cover bottom of the pan; heat over medium. Add fresh dry sage leaves, a few at a time. Cook until lightly browned and starting to crisp, 2 minutes. Remove to side dish until ready to adorn the potatoes.

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Recipe By Sarah Martens and Carrie Boyd for Better Homes and Gardens

Skillet-Roasted Chicken Breasts with Rustic Orange-Thyme Sauce

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This low-fuss method for skillet-roasted chicken breasts produces perfectly tender, juicy white meat and flavorful pan juices that are easily transformed into a bright, buttery sauce. Bone-in, skin-on chicken breasts are used—the skin and bones make the breasts less prone to overcooking.

Salting under the skin seasons the meat directly, while piercing the skin helps it render efficiently. Spraying the chicken—not the pan—with cooking spray minimizes the fat in the skillet and, thus, grease splatters, and starting in a cold pan gives the skin time to render and brown before the meat overcooks.

Finishing the chicken in the oven brings it up to temperature gently, so the thinner portions don’t dry out. It is fast and easy to reduce the juices left in the pan, creating a rich fond for the sauce that doesn’t require boxed broth.

To cut back on knife-work, leave the garlic, zest, and herbs in large pieces and simply add more of them. Melting a generous amount of butter all at once is much faster and easier than emulsifying it piece by piece and results in a rustically elegant sauce. The meat is sliced and served it in the skillet, which keeps the chicken and sauce warm.

For the best results, buy chicken breasts of similar size. Use kitchen shears to snip off the ribs and trim the excess fatty skin from the thick ends of the breasts. (See illustration box below.)

Illustration above from Cook’s Illustrated No. 198, January, February 2026

Skillet-Roasted Chicken Breasts with Rustic Orange-Thyme Sauce

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 4 (10- to 12-oz.) bone-in* split chicken breasts, ribs removed, trimmed
  • 1½ tsp. kosher salt, divided
  • Vegetable oil spray
  • 4 Tbsp. unsalted butter
  • 4 garlic cloves, smashed and peeled
  • 4 (3-inch) strips orange zest, divided, plus ¼ cup orange juice
  • 10 sprigs fresh thyme, divided
  • 1½ Tbsp. whole-grain mustard

Directions

  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Use your fingers to carefully separate skin from 4 trimmed chicken breasts, ribs removed. Peel back skin, leaving skin attached at top and bottom of breast. 
  2. Sprinkle 1½ teaspoons kosher salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with vegetable oil spray.
  3. Place chicken skin side down in 12-inch skillet and set over medium-high heat. Cook until skin is well browned, 7 to 9 minutes. Carefully flip chicken, transfer skillet to oven, and roast until chicken registers 160 degrees, about 30 minutes. 
  4. Transfer chicken to plate skin side up. Place skillet over medium heat and cook, stirring occasionally, until juices in skillet form dark fond, about 1 minute. Add 4 tablespoons unsalted butter and 4 smashed and peeled garlic cloves and cook, stirring constantly, until butter is fully melted, about 1 minute. Add 2 (3-inch) strips orange zest and 5 sprigs thyme and cook, stirring constantly until fragrant, about 20 seconds. 
  5. Stir in ¼ cup orange juice and 1½ tablespoons whole-grain mustard. Off heat, add remaining 2 (3-inch) strips orange zest and 5 sprigs thyme. Season with salt and pepper to taste.
  6. Carve meat from bones and slice breasts on bias against grain into ¾-inch-thick slices. Return slices to skillet along with any accumulated juices and serve.

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Recipe by Lan Lam for Cook’s Illustrated

Shio Koji-Marinated Flank Steak

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This super-easy reverse-seared steak recipe is just the thing for a flavor-packed tasty dinner. The list of ingredients is manageable, but one in particular, shio koji, may be unfamiliar to you.

To educate, Shio Koji is a fermented seasoning made from rice koji, salt, and water. The fermentation process of these three ingredients creates a creamy, paste-like condiment with a salty and sweet, umami-rich flavor. It contains enzymes like amylase and protease, which break down starches and proteins, making it a popular marinade and meat tenderizer. 

Shio koji, which can be made at home or purchased, is often used as a marinade because it is rich in protease enzymes (which break down proteins), so it can create an array of new flavors in protein-rich foods.

Here, shio koji gives marinated flank steaks the nutty, savory, blue-cheese-y flavors typically found in expensive dry-aged steaks. After wiping the marinade from the steaks, cook them in the oven with a gentle heat to keep their interiors juicy and rosy pink. Finally, quickly sear them on the stovetop to create a slightly charred crust.

This recipe contains three marinating options (see below), of which we chose the Red-Wine Shallot variation.

Shio Koji-Marinated Flank Steak

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Steak

  • 1 (1½- to 1¾-lb.) flank steak, well trimmed
  • 3 Tbsp. shio koji
  • ½ tsp. pepper
  • 1 tsp. vegetable oil
  • Flaky sea salt (optional)
  • Lemon wedges (optional)

For the Butter

  • 4 Tbsp. unsalted butter, softened
  • 1 1⁄2 ysp. shio koji
  • 1 tsp. minced fresh parsley (or other herb of your choice)
  • 1⁄8 tsp. kosher salt

Directions

For the Steak

  1. Adjust oven rack to middle position and heat oven to 275 degrees. While oven heats, set wire rack in rimmed baking sheet. 
  2. With damp towel, wipe koji from steaks (it’s OK if a few grains remain on steak). Sprinkle with ½ teaspoon pepper. Set steaks on prepared rack and transfer to oven. Cook until thickest part of largest steak registers 125 degrees, 25 to 30 minutes.  
  3. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add steaks and cook, pressing steaks gently into pan until browned and slightly charred in spots on both sides, 1 to 2 minutes per side. Cut steaks on bias against grain into ½-inch-thick slices. Serve, passing flake sea salt and lemon wedges, if using, separately.

For the Butter

  1. Combine all ingredients in a bowl. The butter mixture can be refrigerated for up to one week.

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Recipe by Lan Lam for America’s Test Kitchen

Simple Ways to Vary the Marinade

Shio koji creates plenty of complexity on its own, but it also enhances the flavors of additional seasonings. Try the following combinations, stirring the ingredients into 3 tablespoons of shio koji before applying the marinade to the steak.

WORCESTERSHIRE-GARLIC 

  • 3 Tbsp. Worcestershire sauce
  • 2 tsp. minced garlic
  • ½ tsp. pepper

BOURBON-SOY

  • 3 Tbsp. bourbon
  • 2 Tbsp. soy sauce
  • ¾ tsp. ground allspice

RED WINE–SHALLOT

  • 3 Tbsp. red wine
  • 2 Tbsp. minced shallot
  • 1 tsp. dried thyme
  • ½ tsp. pepper

Shio Koji Steak Primer

Shio koji works differently than other marinades. Here’s how to make the most of its special properties.

Shio-Koji-to-steak ratio: 1 tablespoon to 8 ounces

One tablespoon of shio koji per ½ pound of steak is enough to produce a broad range of flavors (and since commercially produced shio koji contains only 8 to 14 percent salt, that amount won’t make the meat overly salty.) Shio koji pairs beautifully with other seasonings too (see “Simple Ways to Vary the Marinade”).

Marinating time: 2 to 24 hours

The longer the steak marinates, the more intense its flavor will become. Four hours is a good place to start if it’s your first time using shio koji so that you can get to know how it changes the flavor of the meat.

Best cooking method: reverse searing

Both the simple sugars contained in shio koji and the amino acids that are liberated as the steak marinates facilitate browning, but the sugars are also prone to scorching. The most failproof cooking method, then, is reverse searing: gently bringing the steak to serving temperature in the oven and then quickly searing it in a skillet to develop a well-browned crust with a hint of char.