Photo by Owen Parrish licensed under CC BY-SA 2.0 Grilling steak is one of the most popular methods for several cuts. But it’s no secret that grilling times for steak can vary greatly, depending on the cut of steak, its thickness, and how done…
Storing steak in the refrigerator or freezer can slow down the spoiling process if you’re not going to eat it right away. However, neither place will keep your meat fresh forever. Steaks can and do go bad, even in the…
Photo by Jon Gales licensed under CC BY 2.0 It’s probably not often that you find yourself unable to finish that ribeye you cooked. But there might be the occasional time you go a little overboard and prepare more than…
Have you bought a high-quality strip steak and are now deciding what to do with it? We suggest using this delicious cut of beef to make a pan-seared strip steak dinner. Strip steak stays tender and juicy when seared quickly…
Picanha steak is cut from the top of the rump area, giving it an excellently blended texture with the right amount of chew and tenderness. The added fat cap covering the top of each picanha cut is an extra perk,…
Skirt steak is a long, thin cut of steak that comes from the plate section of a cow, which sits below the ribs. Although skirt steak is certainly not the most tender cut of beef, it’s exceptionally flavorful. The trick…
Flat iron steak is long and thin, similar to flank and hangar steak. Therefore, it’s a good choice for pan searing because it cooks quickly without needing extra time in the oven. Flat iron steak is also an excellent option…
Give a steak a good sear, and its flavor increases ten-fold. That may not be the quote of any famous foodies, but it’s certainly the truth. Pan-seared sirloin steak is one of the tastiest proteins you can put on your…
If you’ve ever tried a porterhouse steak, you probably already know that this massive cut of beef is one of the tastiest there is. However, its final result largely depends on how it was cooked. Overcooking it, for example, could…
Flank steak comes from meat that’s part of a cow’s abdominal muscle. That may not sound very appetizing for your palate, but the truth is that this cut yields lots of flavor, especially considering how budget-friendly it is compared to…
Even if you’ve pan-seared other steak cuts, tackling the T-bone offers a new set of challenges. Because it’s technically two steak cuts in one and because it has a large bone running through its center, it cooks differently than other…
You’re on your way to becoming a grilling expert with this short video on how to handle, prepare, and cook your steaks. In just 5 easy steps, get ready to rule the kitchen and wow your guests! Thaw steaks for…