You don't need to severely denature the muscle proteins in a picanha steak in order to make it tender, after all. No matter your marinade recipe, the best way to cook this popular cut of beef is ...

Add some of this popular condiment to your next steak marinade. While typically tangy, it ranges from sweet to spicy for an ...

Rely on these steak dinner recipes for restaurant-level weeknights, from steak au poivre to carne asada, steakhouse-style rib ...

Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the perfect tangy mixture that explodes ...

Marinating your steak is a popular way to infuse some flavor into it, and there are some particular ingredients you should ...

If you crave tender, flavorful beef, look no further than this store-bought item. We reveal the secret ingredient and the ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

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 ...

Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Place the marinade ingredients in a bowl and ...

An curved arrow pointing right. Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the ...