Michael Symon's newest cookbook is all about cooking outdoors, so naturally we had to ask him about his best tips for ...

Let the steaks rest for 10 minutes. Cut the steaks against the grain and about the thickness of a No. 2 pencil. Place on plates and top with the relish. The chef says this cut of steak is best ...

Rub 1 tablespoon cocoa mixture all over steaks. Place steaks on a plate, and let stand, uncovered, at room temperature 15 minutes. Meanwhile, stir together butter and remaining cocoa mixture in a ...

A picanha steak in an American steakhouse a rare occurrence, but if you're a Brazilian steakhouse enthusiast, you can cook ...

Stir in the parsley. Divide the steaks between plates, pour over the sauce and serve. The sauce can be made up to a day ahead, covered and kept in the fridge. You can just cook two fillet steaks ...

To serve, place the steaks onto serving plates with the onion rings alongside. Spoon over the chimichurri salsa and serve the salad on the side.