Don't be intimidated at the butcher counter -- we consulted experts to determine which cuts of steak are worth buying and ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...

While there are many cooking methods that can be used to achieve a perfectly cooked steak, ultimately the flavor and texture depend on a quality cut of meat. Beef is expensive and its quality can ...

I'm a professional chef with experience picking the best cuts of meat for almost any steak dish. The filet mignon pairs well with many flavors, but it's imperative to not overcook this cut of meat.

"For something as simple as steak, prepared with just salt and fire, you want it exactly how you want it." We love a good meat probe for checking the temp on larger cuts of meat, chicken and other ...

The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly perceptible. “Different cuts of ...

Steak-forward Chef David Burke recommends other restauranteurs offer "value-driven" menus to keep customer volume high, and ultimately keep doors open and staff employed.