Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.

Cook over high heat turning the steak only once after a rich, golden crust has formed. Cook 4 to 5 minutes on first side then 3 to 4 minutes on the reverse for medium rare. Finish by adding a large knob of butter when frying or on the
griddle. Leave to rest in a warm place at least 5 minutes before carving.

Grill steak over high heat until charred, about 1-2 minutes per side. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. Broil: Broil a sirloin steak in the oven on a broiler pan or in a
seasoned cast-iron skillet until brown, about 5 minutes per side..

Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs
without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.

Season the ribs and place them into a large baking dish. Add some of the sauce, cover and roast for a 2 1/2 hours. Remove the foil, flip, add more sauce and cook uncovered for another 30 minutes or until the meat is cooked through.

The only way to cook oxtail – long and slow. The meat, fat and tendons need a long time to cook and soften, resulting in a rich and velvety beef stew. Slow cookers and pressure cookers are ideal for cooking oxtail. Alternatively, you can braise oxtail in a casserole dish in a warm oven overnight for best results. The meat is cooked properly when is its soft, jelly like and will fall off the bones easily.

Put beef tongue, onion, garlic and bay leaves in a slow cooker and add enough water to cover tongue. Cook overnight on low. You can also gently boil it on the stovetop for 2 hours to 3 hours, until the beef tongue turns very tender. When tongue is cool enough to handle, peel off and discard rough tongue skin.

Sear the first side until browned, about 2 to 4 minutes, depending on the thickness of the meat. Flip and cook another 2 to 4 minutes. For medium rare doneness, cook steak until it reaches an internal temperature of 130oF. Work in two batches if needed.

Heat grill to medium-high. Lightly brush steaks with olive oil and season with salt and pepper. Grill 6 minutes on each side for medium-rare.

To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.

Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.

Sear add oil to the pan and sear chuck roast in oil (bacon grease is better if you have it!) until browned on all sides. ADD BROTH Place the onions around the roast and add wine, broth, rosemary, and thyme. Bring to a simmer and
then bake two hours in the oven.

Season beef with salt and pepper then seer in a hot skillet. Combine beef, broth, onion soup mix and 1/2 cup water then simmer for 1-2 hours. Mix remaining water with cornstarch, add to the stewed beef then cook until gravy is thickened.

Heat a griddle or heavy frying pan to high. Oil and season the steak then cook for 2 minutes on each side. Leave to rest for 5 minutes. Serve the steak with the fries and chimichurri.

Just before grilling, sprinkle merlot steak on both sides with sea salt and pepper; lightly press seasoning into surface. Set steak over hot coals, grill 2 -3 minutes, flip, and grill 2 - 3 minutes longer.

Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 130-135 degrees F. Medium rare is 135-145 degrees F. Don't cook it past 145; the meat doesn't have enough fat for medium well or well.

Sear the sirloin cap steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached.

Grill steak over high heat until charred, about 1-2 minutes per side. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. Broil: Broil a sirloin steak in the oven on a broiler pan or in a
seasoned cast-iron skillet until brown, about 5 minutes per side.

Preheat a flat iron skillet or griddle over medium heat and melt the butter. Once the butter is melted, add the steaks to pan. Cook them for 5-6 minutes on each side or to your desired doneness. Last, when the steaks are done, let them rest for 10-minutes then serve them with a side of your choice.

Heat a large skillet over medium/high heat. When the pan is hot, carefully place the pattiesin the skillet (no need to grease skillet) leaving some space between each patty. Cook the burgers until nicely seared and they have browned halfway up the sides. Flip the burgersand cook to your liking.

Once the water has reached a boil, cover the pot with a lid and let it simmer. It should only need about 15 minutes to fully cook through. The meat will turn brown when it's done, so keep an eye on it.

Coat the outside of the patties with salt and pepper and lay them down in the hot pan. Allow the burgers to cook for about 4 minutes. Flip the burgers over using a spatula and cook for another 4 minutes or until the burgers are cooked all the way through.

Place the drained and dried marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center.

Heat deep fryer to 190 degrees C. Use your thumb to make an indent in the center of each kneecap. Fry in the hot oil a few at a time until golden brown, 1 to 2 minutes per side. Remove to drain on a paper towel, and allow to cool to room temperature, about 30 minutes.

​

Preheat an oven to 220ºC. Score the fat on top of the belly with a sharp knife, being sure not to cut into the meat. Pat the pork belly all over with kitchen paper to dry the surface, then rub with olive oil and season generously all over with salt and black pepper. You can add other herbs and spices at this point too if you like – fennel seeds and thyme both work well. Roast the belly in the oven for 30 minutes, until the skin on top has crisped up, then reduce the heat to 160ºC and roast for another 2 hours. Rest the pork belly for 20 minutes under a sheet of tin foil, then carve

Heat a heavy bottomed pan or cast iron skillet over medium-high and add a tablespoon of cooking oil. Scrape off the marinade from the chops. Working in batches of two, sear the pork neck chops for about 3-4 minutes on each side (depending on how thick they are).

Sear in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven.

The best way to cook skirt steak is quickly and over high heat. This thin cut is perfect on the grill and great seared in a skillet. You can also broil it in the oven.

Generously season both sides with salt and pepper. This is also a great opportunity for adding more flavor with your favorite spice rub.Cover the ribs with aluminum foil. Bake the ribs at a low temperature (275F) for 3 to 4 hours or until they are tender. Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized.

Heat the olive oil in a large skillet over medium high heat. Add the ground meat and sauté for 5 minutes and break it up with the back of a wooden spoon. Add all the taco seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it's fully cooked and no pink remains. Once cooked, add 2 tablespoons of water and reduce to a simmer. Let simmer for 10 minutes.

Preheat the oven to 400 degrees. Toss the chicken breasts with olive oil, herbs, and spices (per recipe below). Lightly grease a baking dish or pan so the chicken breasts don't stick. Bake chicken breasts for 22-26 minutes or until they reach 165°F. Rest them before you slice or pull them.

Pre-heat stove to a medium temperature. Once heated, place pan on stove and add a dash of olive oil into pan. Place chicken in pan and season with salt and pepper. Stirring regularly, cook for 15 minutes or until chicken is cooked though.

Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray. Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes. Flip the chicken and cook for an additional 5-10 minutes, until cooked through.

Pat each thigh dry with paper towels. Place the chicken thighs in a bowl and toss with olive oil and a generous amount of seasonings. Line a pan with foil and add a rack. Place chicken (skin side up) on the rack. Bake until chicken reaches 165°F.

1. Prep baking sheet– Line the bottom of a rimmed  baking sheet  with foil or  parchment paper  for easier cleanup (you’ll thank me later).
Place an oven-safe cooling  rack  inside the baking sheet. This is important to get really crispy wings on all sides. Don’t forget to
grease the rack with spray or oil.
2. Dry chicken wings– Pat chicken completely dry. You can use a kitchen towel or paper towel.
3. Combine seasoning– In a  bowl , combine the ingredients for the seasoning and baking powder.
4. Coat chicken– Add the chicken to a bowl and generously coat it with the dry seasoning rub/baking powder.
5. Arrange– Layout the chicken onto the prepared baking rack spreading the chicken.
6. Bake– Bake wings until crispy to touch, about 45-55 minutes.

With boneless chicken thighs, there's a bit less preparation needed. Just coat the chicken in the spice rub, add to the baking sheet with the tops facing up as pictured below. Bake for 12 minutes, then flip and cook another 8 minutes. Let your thighs rest for 5 minutes then you are ready to go

In the oven Preheat the oven to 180ºC/350ºF/ gas 4. Cook for 18 –20 min In a pan • Put your
pan or griddle on a medium heat. Cut the sausages between the links so they're all separate. Make sure you're only cooking as many sausages as you have room for in the pan
or griddle -they shouldn't be touching each other -cook them in batches if necessary. If using a frying pan, add a tiny drizzle of olive oil just to get things started. Add the sausages to the pan or the griddle and cook, turning every minute or two, for about 12 minutes, or until nice and brown on all sides

You can also cook sausages on the barbecue
Get the coals on the barbecue nice and hot, without too much flame and with plenty of glowing embers (for further advice see the Setting up a barbecue, Barbecue cooking guide
and Barbecue safety guide fact sheets). Rake the coals into a big pile on one side and a smaller pile on the other -this is to make a hot side and a cool side of the barbecue. Cut the sausages between the links so they're all separate. Put the sausages on the hot side, making sure they're not touching each other, and cook for a few minutes, turning every minute or two, until light brown on all sides. If any flames flair up, move the sausages out of the way. When golden all over, use tongs to move the sausages to the cooler side of the barbecue so they can cook through without burning. Before serving, check the sausages are piping hot all the way through and that no pink remain

1. Preheat the oven to 450 degrees F.
2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is  cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.

1. Heat an oiled skillet or pan until it's sizzling.
2. The first scallop should sizzle as soon as it hits the oil.
3. Use a large pan to avoid over crowding, or cook in batches to make sure they
are at least 1-inch apart.
4. Sear them without moving them for about 2-3 minutes on each side.

Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork),about 45 minutes.

1.Lightly coat the base of a none-stick frying pan with olive oil then place the pan over a medium-high heat.

2.Once the pan is hot, season the fillets with salt and place in the pan skin-side down.

3.Cook for 3-4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute.

1. In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
2. Add wine and lemon juice. Bring to a boil.
3. Add clams and remaining butter.
4. Discard any clams that do not open.

In a medium bowl combine shrimp,1 tablespoon olive oil, salt, and pepper. Heat a 12-inch skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil, once hot, add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and just starts to curl, about 2 minutes

Pat salmon dry with a paper towel and lightly sprinkle salt on the salmon bellies.
Cover toaster oven tray with aluminum foil and lightly spray cooking oil. Place salmon belly on the tray and cook at 425F for 7-8 minutes. In a small mixing bowl, add Soy Sauce, Yuzu, Sesame Oil and set aside.

1. Place salmon, skin side down, in an baking  pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper.  
2. Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature.

1. Place water in a small pan.
2. Add the sake and cook using a rice cooker.
3. In a small bowl, combine the rice vinegar, salt, and sugar.
4. Pull the tentacles out of the tube of the squid.
5. Use a knife if needed to separate the tentacles from the innards.
6. Cut off the squid's suction cups.

Place prepared shrimp in the boiling water and boil for 2 to 3 minutes, until shrimp are pink. Using a slotted spoon, transfer cooked shrimp to prepared ice bath and let sit until cool enough to handle. Carefully remove skewers from cooked shrimp. Hold the shrimp with the tail and legs facing up.

Heat a large frying pan over a high heat. Place in the mussels, oil, onion, garlic, thyme, wine, water,tomatoes, tomato paste and spices. Cover and cook, removing the mussels into a bowl as they open. Once all mussels are open, remove lid and season tomato sauce with salt and freshly ground black pepper.

1. Combine squid, salt, and ground black pepper then mix well. ... 
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown.

1. Rinse the duck inside and out, and pat dry.
2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates.  
3. Preheat the oven to 190 degrees C. 
4. Roast for 30 minutes in the preheated oven.

Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature reaches about 165 degrees. remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter.