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

Grilling a beef steak can be tricky. You might end up with a steak that's too dry or tough because it releases too much water ...

Popular dishes like pho bo (beef noodle soup) with rare beef, rare steak, and insufficiently acidic fermented pork roll also carry similar risks. Infections with parasites can cause immediate ...

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 ...

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.

Those who would rather eat their steak well done usually do so because the 'bloody' appearance of a rare steak puts them off ...

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 ...

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 ...

Glowbal Restaurant Group, one of Canada's leading hospitality brands, is proud to announce that Black+Blue Steakhouse Toronto ...