Steak recipes offer practical ways to prepare a meal that is both hearty and familiar. They provide methods that work well ...

Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, ...

I reserved half of the marinade to drizzle over the steak for when it was cooked. I smothered the flank steak in the remaining sauce and sealed it in a Ziploc bag, where it marinated for two hours ...

This cut is often aged before selling and can take a bit longer to cook than its thinner counterparts, but I think the extra effort is worth it. Flank steak is perfect for marinating Related ...

You might be used to cooking smaller steaks only, but there are good reasons why you should buy and serve one large cut for a ...

Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender.

A deep red flap steak is raw beside a cleaver in a stylishly industrial setting. - Ilia Nesolenyi/Shutterstock I tried orange chicken from Trader Joe's, Panda Express, and P.F. Chang's ...

Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup ...

This cut is often aged before selling and can take a bit longer to cook than its thinner counterparts, but I think the extra ...