Cooking Lessons from the Experts

Editors Jonna Gallo Weppler and Robb Riedel are both accomplished home cooks but felt they needed a primer from Michael, our associate food editor, for sauteing a simple steak. "I have never been able to nail the perfect steak. It's always too rare or well-done," says Jonna.

Tip: Use tongs -- instead of piercing steak with a fork, which releases juices -- to turn the steak. At the end, season meat with additional salt and pepper, if needed.

• Get the recipe here