Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, ...

As a fan of celebrity chefs and their cooking methods, I've spent lots of time deeply immersed in Ina Garten's treasure trove of recipes. From my all-time favorite chocolate-chip cookies to a full ...

It’s actually two steaks in one: strip steak on one side and tenderloin on the other. The best of both worlds! This means you do have to be careful when cooking, though. The tenderloin side will ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

2 thick (2- to 2½-inch) strip steaks (each about 1½ pounds) Coarse sea salt and cracked or freshly ground black pepper Extra virgin olive oil A remote digital instant-read thermometer or instant ...

Beeswax is known for preserving honey, but can it do the same for steak? I dry-aged New York Strip steaks in beeswax for ONE YEAR, and the results were mind-blowing! Watch the full experiment to see ...

You can reverse sear rib-eye steaks, filet mignon, New York strip steak, or a pork tenderloin. The only caveat is thickness: It's hard to reverse sear anything thinner than an inch thick—between ...

Whipping up a special dinner for your love doesn’t have to mean spending hours in the kitchen. Our menu strikes the perfect ...