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 ...

While most chefs and butchers agree that fine cuts of steak shouldn't be cooked to well-done, even medium-rare is too done for some cuts. Tasting Table talked to steak expert Nicole Brisson ...

We still eat steak tartare and beef carpaccio. Ordering steak well done continues to invite judgement and jokes on Saturday Night Live. Medium rare is the preferred level of doneness in the ...

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of ...

Gordon Ramsay, whose hypercritical demeanor shot him to global fame, recently gave a content creator's method for cooking ...

rather than to the 145° F (typical for medium-rare) that the USDA recommends for non-tenderized steak. Use a meat thermometer inserted into the center of the beef rather than simply judging by ...

Extra rare is another temperature category and means a steak is only cooked to 115 degrees - which isn't as worrisome as eating raw beef, but is still far from being considered safe to eat.

Many cuts of beef turn tender and juicy in the slow cooker, but there are a few good reasons why you'll want to look ...