What could be better than a tender, juicy steak? Serving up a perfectly grilled steak along with roasted vegetables, buttery ...

Allowing your meat to stand after cooking results in a juicer steak. That's because as the meat cooks, the juices it contains ...

Sirloin cuts are often labeled by the bone they contain: Flat, round, wedge, or pin. Source: Williams-Sonoma SHORT LOIN: Top Loin Steak, T-Bone Steak, Porterhouse Steak, Filet Mignon. The short ...

If there was one meal that Babe Ruth loved best, it was a nice, juicy steak, but which cut of meat was his favorite? It's ...

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

It doesn’t matter what cut of steak you're preparing – whether it’s a bone-in ribeye, porterhouse, or flank steak – letting the meat rest is a must. Yes, resting meat is essential and is ...