Cook cold. Meat right from the fridge is easier to move in the skillet and stays juicier.
Slice carefully. Leave some of the root tip on when halving leeks or they’ll fall apart.
- Pepper-Crusted Skirt Steak with Charred Leeks
- Blackened Carrots
- Spinach and Fennel Salad with Candied Bacon
Flip the meat. It’s OK to turn the steak a few times in the skillet—it gets the blood moving.
Gaps are good. An uneven coating of spices on the blackened carrots helps avoid flavor overload.
Be patient. The bacon for the salad needs time to crisp in the oven. Use thick-cut so it won’t burn.