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• Slow-cooked rib eye topped with spicy harissa carrots

Brown the meat on high heat first, then cook it longer on slow heat. That is the way that many chefs in America, who are trained in the French ways of cooking, learn to prepare steak. <br />But I've often watched Italians cook their meat following the opposite—and, for many of us, the counterintuitive—method: low and slow rather than hard and quick. <br /> <br />I adapted this technique for my apartment kitchen because I hated searing a steak in the pan, spattering grease everywhere and inevitably setting off my fire alarm. In the winter months, when many of us have forgone the grill for the stovetop, a less messy method is a relief. <br />You’ll come away with a very tender, very evenly cooked, medium-rare steak with a browned, well-seasoned exterior (if you love your steak rare, however, this probably isn’t going to work for you).

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