Even if you’re something of a steak connoisseur, the hanger steak may just be one cut that you’re unfamiliar with. This ...

Remove the steak from the fridge a few hours before cooking to bring to room temperature. Season the steak with good-quality sea salt when you take it out of the fridge. Oil the steak just ...

Learn the Best Way to Grill a Hanger Steak and finish it with a decadent red wine reduction sauce. Hanger Steaks are an ...

Steak is a go-to dish for a special occasion. Whether I've got a fillet, sirloin, ribeye, rump or hanger, here’s how I cook it at home for perfect results. Steak is a real treat – a special ...

From the high-end (think: your filets and porterhouses) to oft-overlooked butcher’s cuts (hi there, hanger steak), here are the best cuts of steak, explained.

Whisk briskly to ensure everything is well mixed. Cut the hanger steak into 1.5” cubes. Place the steak in a sealable bag, add the marinade then remove as much air as possible, and seal.

Elk are big. Elk are tough as hell. And elk live in the great wide open of the West. Those three things alone should give you a pretty good idea of what you need in a good elk cartridge. It should ...

Drain on kitchen paper and season lightly with salt. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat.

We all know what to look for in a perfectly cooked steak—a hearty crust on the outside and a spot-on internal temperature (whatever your preference is). But achieving perfection can be tough.

An expert in bakeware, cookbooks, and kitchen organization for Food & Wine, she has reviewed over 25 vacuums, 23 steak knives, and dozens of baking tools, such as cookie sheets, silicone utensils ...