Heat a small amount of oil in a large oven-proof pan over high heat on your stovetop. The best way to tenderize your steak ...

Despite its mouth-watering qualities, rib eye is among the most expensive cuts of meat and therefore is the No. 1 candidate to swap for a cheaper cut of steak. Speaking with another meat expert ...

As for doneness: Use an instant-read thermometer, and always pull your steak off when it’s eight to 10 degrees cooler than your desired final temperature, regardless of the cut. (A medium-rare steak ...

Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites.

The grain of the meat is easier to identify in certain cuts of meat.It’s more clearly defined and easier to see in tougher cuts — like flank, hanger, and skirt steak — than it is in lean ...

As for doneness: Use an instant-read thermometer, and always pull your steak off when it’s eight to 10 degrees cooler than your desired final temperature, regardless of the cut. (A medium-rare ...

The whole cut is known as a top blade and it has a line of connective tissue that runs down the center, which is often used as the guide for cutting the meat into two pieces of flat iron steak. If ...