When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in cold water for 10 minutes. Thread the beef, halloumi, vegetables and ...

Chef Michael Selby, Lunds & Byerlys' Director of Product Innovation and Catering, stopped by the KARE 11 Saturday show to share an idea for your next summer cookout.

Discover 9 expert tips to save money and get the most flavor at Texas Roadhouse, from early dining deals to steak hacks and ...

Sink your teeth into unforgettable steakhouses across New Hampshire—from rustic taverns to upscale chophouses, each serving ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...

If you're shelling out for a high-end steakhouse meal, we hope you're not set on sirloin. Here's why upscale menus skip the sirloin in favor of fancier cuts.

Sirloin tips are usually made from the off cuts of steak, making them a thrifty way to enjoy steak on a weeknight. If your store doesn't carry them in that format, you can buy top sirloin steak and ...

Classic cuts of steak seem to be even more popular this season — here are some expert level tips for serving them.

Hidden in plain sight along a Roanoke roadway, The Great 611 Steak Company serves up sirloin tip steaks so legendary that Virginians willingly cross county lines just for a single, perfect bite. The ...

While every steak option deserves consideration, it’s the sirloin tip that has earned the restaurant its reputation for serving beef worth traveling for. This humble cut, often relegated to secondary ...