Tips for Nailing Doneness Every TimeThe Fourth of July is around the corner, bringing with it the season of family gatherings ...

In this sizzling steak temperature guide, learn the difference between rare, medium-rare, medium, medium-well, and well-done ...

Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few ...

EAU CLAIRE, Wis. (WEAU) - Angie Horkan, with the Wisconsin Beef Council, shares recipes for more economical steaks on the ...

Stir in 1/4 finely chopped medium red onion, 1/2 cup coarsely chopped fresh cilantro, 2 tablespoons lime juice, 1 finely ...

Finally: This is the summer you nailed grilled, impeccably seasoned steak. Props to you, but what about when the weather gets cold again and you’re craving a medium-rare filet? Don’t be ...

Medium rare plus, medium plus, however you want to put it, none of these are really a thing. Advertisement Adding “plus” is a way for diners to denote that they want their steak cooked just a ...

Memorial Day is here, and for me, that means it's officially grilling season.If you're like me, and planning to throw some steaks on the grill today, there are a few things you'll want to get ...

At Medium Rare, which opened in Midtown last fall, the menu is built around one option: $33 for a prix-fixe menu — $32.95 before tax and tip to be exact — of bread, salad and steak with fries ...

Medium Rare’s culotte steak comes generously drizzled with a “secret” sauce. Bucher said he and Gregg went through hundreds of variations for about a year before coming up with its recipe.

The best time to remove the steak is when it’s about five degrees less than the internal temperature of your desired doneness: 120°-130°F for rare, 140°-150°F for medium or 160°-170°F for ...