As much as a good steak comes down to the way it's cooked the right marinade can also go a long way to improving your ...

You can marinate a steak by using ingredients you already have at home. A bottle of Italian salad dressing has all of the ...

Your steak marinade doesn't have to use a ton of ingredients; with this salty and flavorful sauce in the mix, you can create ...

U nfortunately (and unfairly), flank steak can get a bad rap. A cut from the cow’s lower abdominal muscles, flank steak is ...

"Acidic marinades with vinegar or lime juice are better suited for flank steak than dry rubs," said Jerome, "and the longer you marinate, the better, even up to 24 hours. Add pantry olive oil and ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

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 ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...