Along with flank steak, hanger has big flavor at a lower price point than a high-end cut. It just takes a few hours of marinating to get it ready for the grill. A basic marinade like this one has ...

Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years.

All you need are New York strip steaks and kosher salt, and less than 10 minutes on the grill. The herb butter is optional but delicious as it melts all over the steak and mingles with the juices.

In this episode of In the Kitchen with Matt, we are kicking off a series of grilling videos, the first of which is how to ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. The most important part of any grilled steak recipe is, of ...

In the old days, say about this time last year, it wasn’t so hard to throw a bang-up backyard barbecue: You just picked up some nice, thick 28-day dry-aged prime New York strip steaks, lighted a fire, ...

Mayonnaise is a great release agent for meat. It sticks really well to the food, helps release food from the hot grill surface, and gets a beautiful golden color. It doesn’t alter the flavor of the ...

Grilling may be marketed as a summer activity, but most Americans are not bound to this ploy. The summer angle has never made a whole lot of sense, frankly — who in their right mind wants to sit by a ...

Depending on the climate and weather conditions you live in, grilling season may be year-round. For those who were nestled away during the winters and avoiding snow at all costs, grilling season ...