Top sirloin might not sound like the most attractive steak cut, but it actually comes with its share of strong points aside ...

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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 ...

Forget filet mignon. Trash that T-bone. Want a steak that's dripping with flavor but light on your wallet? Watch this.

A cheap steak isn't always bad, but price is primarily driven by quality. Inexpensive cuts of beef often have less marbling, ...

America's most popular steakhouse chain, Texas Roadhouse, consistently charges less than its competitors—yet outsells them ...

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 ...