The difference between unaged and aged steak comes down to more than just time, as it involves precise factors like airflow, ...

Unless you've been living under a rock, you know what it means to cook a blue steak. The barely-done beef takes its name from its blueish tinge, although you wouldn't know it, as the meat stealthily ...

Cuts from the part of the cow with the most fat will have the best flavor. Steaks cut from parts of the cow that didn't move much will be tender but less flavorful. The cuts with a balance of some ...

You can get a delicious cut of beef without spending too much cash. We talked to experts to figure out the best cheap cuts of steak.

Leftover steak is a good problem to have. You can reheat it and eat it as-is, add it to a stir-fry, or make a leftover steak pasta salad for tomorrow's lunch. One of the best ways to enjoy it, however ...

Steak is better if it's vacuum-sealed and frozen soon after purchase. Fattier cuts hold up better than lean ones. Frozen steak stays safe indefinitely but should be eaten within a year for best ...