Hey there steak lovers, you better buckle up now. We start a trip finding the nation’s best steaks. Look for gems and places ...

A Marsala pan sauce is obligatory. We opted for a medium-rare, inch-thick rib-eye steak, cut into thin slices after cooking for piling onto mozzarella-topped bread that’s been broiled to make the ...

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.

But if you seek experimentation, you can serve white wines with steak, especially if sauces or sides call for fresher flavors ...

2. Uncover bell peppers; remove and discard stems, seeds and charred skins. Slice into 1-inch strips, and toss with oregano mixture until coated. Set aside, and let marinate while preparing steaks.

Rub steak with remaining 2 tablespoons of oil on both sides. Heat a large cast iron skillet over medium-high heat. As soon as the skillet starts to smoke, add the steak and cook for 45 seconds to ...

Remove steaks from refrigerator. Let stand 1 hour. Preheat oven to 400°F. Heat oil in a 12-inch cast-iron skillet over high. Sprinkle steaks evenly with pepper.

When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side. 4. Remove the skillet from the stovetop and place into the oven to finish cooking.

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

The best steak dinner ideas from TODAY Food include cast-iron rib-eye steak, Ina Garten's filet mignon with mushrooms and classic steakhouse side dishes. Bring the steakhouse experience home with ...