That glorious brown crust—the one you got from searing in a ripping-hot pan or over blazing coals—is made of magic: browned ...

All you need is a pan, three ingredients (well, beyond the rib eye, that is), and a careful eye.

Stirring cold butter into a warm pan sauce is an easy way to achieve the French consistency of nappe. Here’s how professional ...

From the most budget-friendly cuts to prized rib-eye, Colombian chef Juan Berbeo shares his expert, easy-to-remember tips for cooking tender, juicy steak. For the quintessential taste, smell and sense ...

No, really. You got this.

KC Strip steaks are all about balance between tenderness and bold beef flavor. In this video, I show you how to build a proper crust while keeping the center juicy. You will learn how to manage heat ...

From black-and-blue to well-done with ketchup, American presidents have had some interesting preferences when it came to ...

I've tried out sirloin steaks from seven supermarkets and was surprised at the results - some were chewy, others were full of flavour and the cost didn't always reflect the taste.

Sous vide recipes have taken the culinary world by storm, and for good reason! This innovative technique, meaning "under vacuum" in French, promises precision cooking and unbelievably delicious ...

Diners are traveling across Arkansas for the sizzling, old-school steaks at this no-frills restaurant that’s built a ...