When it comes to the most tender, buttery steakhouse staple, two cuts compete for the crown. Filet mignon and beef tenderloin ...

With so many cuts of steak to choose from, it's easy to overlook the best for a sandwich (or to choose the worst ones), so ...

The ThermoPro Lightning 1-Second Instant-Read Meat Thermometer is here to change the game. This innovative kitchen tool is ...

Chef Junior Borges grills Brazil’s most famous beef cut, the ultra-flavorful picanha ... to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting ...

Shank crosscuts are lean beef cuts obtained from the front leg. Short loin or the back.Tenderloin steak used in dishes like filet mignon comes from the short loin portion. This part also offers ...

How long you rest a steak depends on its size. “Smaller cuts like filet mignon should rest for 5 to 10 minutes, while larger cuts, like a tri tip, should rest for 10 to 20 minutes," says Edwards.

Popular premium cuts of beef include T-bone, New York strip, and filet mignon - all of which come from the loin of the animal. Ribeye is a more flavorful cut that comes from a cow's rib.