It's easy to think that all steaks need the same cooking and resting treatment, whether they're beef or tuna. But there are a couple of key factors to consider.

We break down the differences between our favorite steak cuts (including some lesser-known beef cuts). From tender steaks like filet mignon and ribeye to tougher cuts like flank and hanger steak ...

It is a steak, as chef Brian Dunsmoor likes to explain, that can reconnect you with memories of a steak cooked in someone’s backyard long ago. Antonio Diaz The Steak.

A Few Notes About Methodology. Steaks: For all our tests, we used boneless rib-eye steaks, cooked to medium-rare, using this stovetop steak recipe.All the steaks were refrigerated whole for 24 ...

Steak ain’t cheap. For me, it’s a splurge purchase, even when I buy the budget cuts. These high-end proteins are a treat, which is why you’re struck with a special kind of anguish when you ...

Think of red grapes that you like and would normally pair with steak and see if there’s a rosé made from that grape — in a darker shade that indicates some skin contact,” advises Mann ...

Preparation. Steak Step 1. Heat ½ cup vegetable oil in a small saucepan until warm. Remove from heat and stir in ⅓ cup red chile powder, 4 tsp. freshly ground pepper, and 2 tsp. ground cumin ...

“Our beef tends to be a little bit smaller than a lot of the big Texas cattle that goes out — a cow that we bring in is usually about 700 pounds of meat and bones,” he explains.

For the second sauce, which is used for drizzling and spreading, Ramsay said to mix 2 teaspoons of mayo, a teaspoon of Dijon mustard, and a tablespoon of Worcestershire sauce.