Searing is the key step to a succulent steak

For juicy, flavorful steak with a golden crust, start with a very hot pan then finish cooking the meat in the oven. (wiqan ang for the boston globe)

Some guests only want meat and potatoes, and it's never a good idea to try to introduce them to roast salmon or your favorite ratatouille dish. And these fussy guests don't want just any meat. They prefer steak - hence the boom in steak houses recently.

Ask any chef the best way to cook a steak and you're bound to learn that you should be searing it quickly on top of the stove, then finishing it in a hot oven. This technique guarantees a golden crust on the outside while locking in the juices so the sliced meat is moist and flavorful.

The key to well-seared meat is a very hot pan - use the heaviest one you have - a little bit of oil, and the courage not to panic from the grease that will spatter on your stove, and the smoke that will fill your kitchen.

In this recipe, the steak is rubbed with a mixture of espresso powder, chili powder, ginger, and dry mustard. They're all balanced by the sweetness of the brown sugar. This adds both flavor and color. But on the stovetop be careful. Sugar of any kind can burn quickly when heated, so make sure you turn your meat before the dark brown turns into a black mess.

After the meat is done, let it rest and make a quick pan sauce. Deglaze the skillet with red wine and a little beef stock, then, just like a chef, finish the sauce with butter, added a little at a time, which adds richness and a glossy shine.

As long as the oven is on, roast root vegetables at the same time. Toss potatoes and carrots with rosemary and oregano, let them cook in the oven, and set the browned vegetables beside the luxurious slices of meat. Your meat-and-potato guests will be beaming. - CHRISTINE MERLO