Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

A perfectly cooked pan-seared steak is a thing of beauty—but there’s more than one way to get that gorgeously crusted, ...

The best part, if you ask me ... Once your target internal temperature has been reached, remove the steak from the oven. Heat a frying pan, or cast iron skillet on medium heat until it’s ...

Flap steak comes from the cow's bottom sirloin, and while it's not quite as flavorful as fine cuts, it's still worth cooking.

Sear 7-bone shoulder steaks and slowly cook them with onions, beef stock, and aromatics in this low and slow stovetop braised beef dish.

This pan-fried steak is pure, unadulterated bliss ... There's a secret to making the best Philly cheesesteak: stick your ribeye in the freezer. It'll make it so much easier to slice!

By the end of February, all Steak 'n Shake restaurants will have shifted from frying in vegetable oil to frying in "100% all-natural beef tallow." "The consumer wants the best and deserves the ...

Add another tablespoon of oil. Season the steaks on both sides with salt and pepper and put them in the pan. Cook for 45 seconds on each side. Turn off the heat and take the steaks out of the pan ...

By the end of February, all Steak ‘n Shake restaurants will have shifted from frying in vegetable oil to frying in “100% all-natural beef tallow.” “The consumer wants the best and deserves ...