The world of meat cuts is vast and full of options for every taste, but there's one that stands out for its flavor and ...

We spoke to an expert chef to figure out the ideal recipe for a marinade that will make your Denver cut steak taste better ...

Because of this, chuck steak is often reserved for stews and other low-and-slow-cooked dishes that soften and tenderize the tough bits over time. However, with a thoughtfully crafted marinade ...

Steak is one of the pricier meats you'll find at the grocery store. But if you know where to look, there are plenty of deals ...

There are tons of different cuts of steaks, all of which have their own place and purpose. But if you want the leanest cuts, ...

This rib roast is the ultimate centerpiece for any table, with a browned, salty, and slightly crisp exterior and a tender, juicy interior. This version of a venerable prime rib roast — a big ...

Time is a crucial ingredient here; it determines the difference between a succulent pork loin and a tough swordfish steak. For seafood, as in this Red Chile-Marinated Shrimp, marinades can impart ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each ...