I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes ...

Flank steak comes from the lower abdomen of the cow and so tends to be one of the tougher cuts of beef, but if you know how ...

Flap steak comes from the cow's bottom sirloin, and while it's not quite as flavorful as fine cuts, it's still worth cooking.

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of what you do with a traditional steak cooking method.

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup ...

Skirt or flank steak is eaten a lot in America ... and all you need to do to cook it is, as my butcher puts it, “sear the hell out of it and serve it rare”. I find 2 minutes a side on a ...

Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender.

This cut is often aged before selling and can take a bit longer to cook than its thinner counterparts, but I think the extra effort is worth it. Flank steak is perfect for marinating Related ...

I'm a chef with experience picking and preparing the best cuts of meat for almost any steak dish. Filet mignon pairs well with many flavors, but it's crucial to not overcook this cut of meat.