Some kinds of meat, like ribs or T-bone steaks, have easily identifiable shapes. Shaved steak is much more mysterious in that ...

Beefy and buttery, ribeye steaks are one of the best cuts of meat that money can buy. The intricate webs of marbling in ...

For those who like things a little lighter, a good filet is always lovely. The versatility of cuts like flank and skirt steak are a resourceful cook’s dream. If it’s a warm and cuddly, ...

Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each ...

To get the full impressive effect of a juicy tomahawk steak, you'll need to present it in a way that showcases what a stunner ...

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

A “quintessential midlife crisis” lead Dustin Presley to seek out a simpler life. Now, people are traveling from across the ...

To make the peppermix, combine all the ingredients in a spice grinder. Season the steaks on both sides with the peppermix and a pinch of salt. Any excess spice mix can be stored in an air-tight ...

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 ...

One year after opening Benny & Mary’s in Irvine, Cynthia Vigil and Chad Reinhardt have hit publish on their latest culinary ...