Just as important as it is to rest a steak once you've finished cooking it, you must start by allowing it to reach room ...

Clifford Crooks, the executive chef of BLT Prime and culinary director of ESquared Hospitality, stopped by the MUNCHIES Test ...

Don't let simple errors ruin your ribeye -- follow these tips to achieve a perfect Maillard sear, juicy texture, and maximum, ...

When buying steak, the color is important. “You should search out cuts in a deep, healthy red hue, avoiding anything on the ...

Cooking a ribeye perfectly every time can be tricky, but chef David Raines shows how easy it can be. Raines, a chef trained in Michelin Star restaurants and owner of The Flora Butcher in Flora, said ...

Yes, my friends, it's possible to have your steak and eat it, too. There's very little debate that the tenderloin is the most tender of all steaks, and perhaps some debate that rib-eye steaks have the ...

Steak can feel like an intimidating cut of beef to cook, especially with so many theories about the best approach and technique. Grilling steaks is an excellent example of an often-used but very ...

The differences between cooking a ribeye versus a sirloin steak all lie in their marbling. While the presence, or absence, of fat impacts a cut's cooking requirements, both types of beef still share ...