There's a reason steakhouses dot the landscape in every town in America - most of us can't resist the siren call of a juicy, perfectly cooked steak. What cut you choose for steak recipes depends on what you're looking for - and what you want to pay. Flank steak, for example, has killer flavor but can be tough unless it's cooked and sliced correctly. Tenderloin lives up to its "tender" label, but it's expensive, and can be a bit bland. Rib-eyes have lots of fat marbled throughout, which makes them very tender and full of flavor - a great steak for grilling. A T-bone (or Porterhouse) is another good choice, since they've got tenderloin on one side of the bone and a strip steak on the other. If you're on a budget, opt for flank steak (a quick sear is what you're looking for, then cut across the grain on the bias) or sirloin steak (from just behind the short loin; sirloins are large, but thin and lean like flank steak). To get the most out of any cut, however, start with a very hot pan or grill to get a flavorful caramelized crust, then finish the steak to desired degree of doneness at a lower flame. Charred on the outside, pink and juicy within - steak perfection.
..., then, that they're calling it the Vegas strip steak. Just in time for grilling season, the steak weighs....) "There's nothing else quite like steak, and it epitomizes the pleasure of eating beef," reads the website... dedicated to the Vegas strip steak. "That's what prompted a meat scientist, a chef and a university to team... read more...
...-dominated establishments. But the execs at Ruth's Chris Steak House are trying to change that. The national chain...'s history. According to The Times, the Chris Steak House was founded by Ruth Fertel in New Orleans back... read more...
...You go to the trouble to grill extra steaks so that everybody has plenty to eat, and then three..., that's for sure, because nothing tastes better than leftover steak, even right out of the refrigerator... and brought back to flavorful life by a little sprinkling of salt. Any cut will work for this steak and blue... read more...
ingredients, that can handle the likes of this Steak, Mushroom and Talera Sandwich. Ever since Nancy Silverton opened her eponymousknew I needed something special - this Steak, Mushroom and Talera Sandwich. Based onlayers of grilled, thinly sliced flat iron steak, red onions and shitake mushrooms sauteed read more...
A nicely priced steak or roast is wonderful for steak sandwiches! You don't have to have the best cut or theveggies, a few onions and some melted cheese and KAPOW! A steak sandwich nobody can match! Open Face Steak Sandwich: 2 lb read more...
sinking your teeth into a hot and juicy steak taco - crunching down on a cold piece of lettucesinking your teeth into a hot and juicy steak taco - crunching down on a cold piece ofyour plate. There, that's better. Steak lovers unite, 'cause I've stumbled read more...