These chains are known for steaks with a perfect sear and juicy, tender centers.

I used to hate cooking steak at home for one big reason: the smoke. I rent an apartment in Brooklyn, which means I have to deal with a close and sensitive smoke alarm. But even without the threat of a ...

I’ve forgotten plenty from culinary school — which goat cheese comes from the Loire Valley, how to butcher a rabbit, and why snails ever became a delicacy. But one lesson that’s literally seared into ...

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 expertise ...

Prime rib isn't a steak in and of itself. It's a cut taken from the rib primal of the cow (between the shoulder and loin) and the whole cut usually includes a half dozen ribs. It's sometimes sold bone ...

When I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat of ...

The secret to this beautifully crusty, fantastically juicy steak is an equipment-free approach to sous vide, followed by a quick sear on the grill or in a pan. Get the recipe at Food & Wine.

Is a whole beef tenderloin part of your holiday meal this year? It's no doubt a popular and tasty choice. A whole Beef tenderloin with a nicely browned crust and cooked to a nice pink center is a ...