Flip the steak over and cook for another 4 minutes or until browned, insert a meat thermometer (this is the one I use) turn ...

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 ...

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

For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings. Preparing the Korean ...

Here's how I cook different cuts of meat for the best steak. Filet mignon plays well ... the Tomahawk is actually a rib-eye or cote de boeuf. Related stories The extra 5 inches of bone can be ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...

If you just want to serve beef in ale without the pie lid, cook the meat for another 30 minutes or until meltingly tender, then finish with the mushrooms (because meat in a pie would get another ...

But like any lesser-known cuts of steak, you have to know its peculiarities and how best to cook it if you want to unlock its ...