When preparing steak, the internal doneness deservedly garners the focus. Just a few degrees distinguish the ideal temperature of rare, medium, or well-done steak; a quality that can make or break ...

Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, marbling and preparation. But a version that’s not as likely to be on the menu ...

Standing at the butcher counter can feel overwhelming, especially when premium cuts like ribeye are staring back at you with ...

Whether it’s broiled, grilled, pan-seared, or flame-kissed on a backyard barbecue, beef—especially steak—has long held a prime spot on American dinner plates. Thanks to the popularity of red ...

A couple of friends cooking steak in a cast iron skillet for the first time stunned TikTok by accidentally ending up with a perfect blue steak. At first glance, the large steak resting on ...

Adam Rothbarth was the former Food & Kitchen Writer for VICE's shopping page, Rec Room, and contributes to Chicago Magazine, Eater, and more. Levitt’s advice is simple: “In my experience, the thing ...

We here at The Takeout frequently advocate for marinating your meat -- especially tougher cuts of steak-- before grilling it, but it isn't a catch-all method you should use for every steak you make.

View post: Elon Musk Draws Fierce Online Attack After One of the World’s Biggest Pop Stars Shares Unfiltered Thoughts If your first choice for a steak when you’re out on the town is a ribeye, you are ...