Who doesn't love a juicy grilled steak? This particularly tender cut is three fingers thick and always cooked rare. It ...

chef CJ Jacobson's choice of New York strip comes from the short beef subprimal portion of the animal -- the same part you get T-bone and porterhouse steaks from. With a robustly beefy taste and good ...

There's no need to be intimidated by the lengthy list of different cuts of steak. If it's your first time, this expert says ...

One of the pitfalls of using garlic when searing your steak is that the spice often burns before the steak gets a good crust.