Tender filet mignon steaks are often served bacon-wrapped, and not just because bacon makes most things better. Filet steaks are cut from beef tenderloin which is notoriously lacking in fat marbling ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

A steak dinner promises a rich flavor from a hearty cut of beef. Be it sirloin or rib eye, grilled or seared, the classic flavors from the bovine and browned surface is what we expect from "a steak.

Slice the ciabatta in half and toast the cut side on the grill for 2 minutes. Once toasted, spread the ciabatta with the mustard, bacon jam and pile of garden salad leaves. Thinly slice the steak ...

Wrapping the filet in bacon also adds flavor and fat. The T-bone is two cuts in one This cut is actually two steaks — the New-York strip and the filet mignon — separated by a bone. With the ...

The key to keeping bacon wrapped around a steak filet is to choose thinner cuts of bacon (such as Smithfield, Hometown Original Naturally Hickory Smoked Bacon) that you've partially cooked prior ...

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 ...

Steak is a bit of a broad term, however, because not all of cuts make for good filling. The best cut of beef to use for a classic quesadilla is either flank or skirt steak, because both are packed ...

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 ...