Take the internal temperature after 2 – 3 minutes to make sure you can pull ... Steaks in minutes using our preferred method. In general, when grilling steak, we always recommend buying thick (around ...

It seems as though every advertisement you see for grilling meat highlights a roaring flame licking the sides of a thick, ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise are cheese, chocolate, cooking ... steak tends to have a thick ...

When it comes to grilling great steak the debate begins with Gas vs. Charcoal. Simple Answer: Charcoal gives you the best flavor and gas, well, it gives you convenience. Use whatever you have to ...

It's sliced into a large, thick cross section, anywhere from a ½ inch to 2 inches in width ... A pan-sear is the most natural cooking method for ham steak. Do as you would with other steaks ...

From chicken piccata to Yakitori to simple marinated and roasted chicken breasts, here are some excellent ways to prepare ...

Here’s a Mexican version of chimichurri sauce. It’s a mixture of parsley and cilantro or sometimes the Mexican version uses ...

For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are ... or until cooked to your liking. For a 2.5cm/1in thick steak, 2-3 minutes per side will give ...

A nice seared ahi tuna steak can be a real treat as long as you get the sear right. Use these two types of fat and you'll be ...

Fall is a beautiful time of year to get outside and enjoy the final days of being able to grill. It’s also a great time to upgrade some kitchen essentials.