First, we'll remove the bone for flavor, slice thick steaks, and roll them in coarse salt and pepper for an even coat. Mashed ...

Summer temperatures have cranked up to 'HI,' and many Americans will be turning up the heat another notch as they light the ...

Juices don't stay in the steak because it's covered like a sad meat igloo—they stay in because the muscle fibers have time to relax and reabsorb them. No foil needed. Just give it a minute. Patience ...

With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for ...

Last week’s column was about steak kabobs. I used venison tenderloin in place of the beef tenderloin in the recipe. I did not ...

I was born in Houston, raised in Houston, and lived in Houston until 2004 at which time I moved to Victoria. Since moving to ...

USDA Food Safety and Inspection Service has cooking tips on how to cook chicken, steak, salmon, shrimp and more on the grill.

Step 3. Marinate: Let the steaks sit in the fridge, and rotate or flip the steaks halfway during the marinating time. Step 4. Remove steaks: Take steaks out of the marinade, and pat dry. Dispose of ...

On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt. Scrape the garlic into a small bowl. Stir in the paprika, cayenne and oregano. Gradually stir in ...

Steak Street, a new fast-casual restaurant specializing in steak and fries, is leasing 1,050 square feet of retail space at ...