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.

and not just because bacon makes most things better. Filet steaks are cut from beef tenderloin which is notoriously lacking in fat marbling and connective tissue -- two factors that make steaks ...

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

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 ...

taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the ...