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 ...

Filet Mignon| The filet mignon is cut from the tenderloin. Because it’s a muscle that doesn’t get much use, it’s incredibly tender and when cooked correctly can be cut with a fork… ...

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 ...

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 ...

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

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 ...