There are tons of different cuts of steaks, all of which have their own place and purpose. But if you want the leanest cuts, ...

French cut beef is actually very lean. Because of this, the right marinade is crucial to get the best flavor and texture out ...

Top round is a very common, yet largely unheralded cut of beef. It comes from the round, a hindquarter primal beef cut ...

The ingredient in question? Dijon mustard. In her recipe for Mustard-Marinated Flank Steak, along with an equal part dry white wine, your typical shallots and garlic, and the under-used tarragon ...

Time is a crucial ingredient here; it determines the difference between a succulent pork loin and a tough swordfish steak. For seafood, as in this Red Chile-Marinated Shrimp, marinades can impart ...

Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Make the marinade by placing all ...

and are often marinated as well. Like plate cuts, flank steak is common in stir fry and often used in Asian cuisine. Round cuts are taken from the leg and backside of the cow. Because there's ...

You can use them for dipping or as part of a marinade. One sauce you should almost certainly have on hand is barbecue, especially if you enjoy hosting cookouts. Finding an excellent barbecue sauce ...

This is eye round roast cooked in a Marsala wine ... A bowl of carne asada ($12.99) featured grilled steak cubes that were marinated and spiced with cilantro, soy sauce, orange and lime juice ...