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 ...

With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for ...

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

I used to be so nervous about overcooking steaks on the grill,” Ina admits, until she learned this foolproof strategy from a ...

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 ...

A growing contingent of home cooks is touting the unorthodox method as the best way to get perfectly tender steak. I tried it and here's how it went.

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 ...