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Cooking Lessons from the Experts

A few lucky Family Circle editors got schooled in some essential recipes from our in-house pros. Put the lessons they learned to the test in your own kitchen.

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Sliced Sauteed Sirloin with Shallot Pan Sauce
Lucy Schaeffer
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Sliced Sauteed Sirloin with Shallot Pan Sauce

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.

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