When it comes time to actually turn on the stove, you need a skillet that can handle the heat to achieve the best crust. That ...

When it comes to the actual cooking, Meathead suggests grilling flank "hot and fast over direct heat” since it's a thinner ...

(In fact, old-school chefs would say that a medium-rare steak feels like the fleshy part below your thumb when you make an “OK” gesture.) The problem: the range of temperature in which meat is ...

Now that the weather is getting warmer there’s nothing I like better than to fire up the grill and host a backyard bash. And ...

I go for the filet mignon, served pink. If I'm eating steak at a restaurant, I'm going all-in on a buttery, medium-rare filet. A medium-rare finish keeps the tender cut of steak flavorful and juicy. I ...

Place the steaks directly over the flame and cook, covered, until a thermometer inserted in the thickest part reaches 135˚F, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board ...

Move the steaks over indirect heat. Cover and continue grilling, flipping halfway through, until desired doneness, 8 to 14 minutes total. The center of a medium-rare steak will register 125 to 130 ...