Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the perfect tangy mixture that explodes ...

A new recipe from The Pioneer Woman mag will change ... succulent steak. The second is that the mushrooms are basted with the reserved marinade as they cook on the grill. First they are grilled ...

you can easily make a steak marinade from scratch, but if you're pinched for time — or you just want to try a new flavor profile without looking up a new recipe — using a store-bought steak ...

Drying the steak well with paper towels also helps, since the sugar in the marinade is what causes the pan to burn. Serve this recipe simply. What I love about this recipe is that it doesn’t ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Place the marinade ingredients in a bowl and ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Sirloin steak can be bought from the local butcher on special order or from the supermarket Let’s follow this sirloin steak recipe that ... Let it stay in the marinade for about 15 mins or ...