We all love an expensive, beautifully marbled, exceptionally tender, and incredibly juicy steak. Whether it’s grilled, pan ...

The cut sits in the chuck region of the cow and is ... The flat iron steak is a part of the top of the oyster blade cut, and ...

Our top picks will have you slicing ... cutting through a thick piece of New York strip steak required minimal effort thanks to the sharp blade, and the knife's weight made it feel balanced ...

This only leaves the question: What are the best cuts of steak? Do you go for a melt-in-your-mouth filet mignon, or a hunk of ribeye that would draw the envy of your caveman ancestors? Or perhaps ...

With the exception of a couple of speciality packs (like steak knives), every set on this ... These are generally heavier with a thicker, more curved blade to facilitate rocking back and forth ...

They advise using blade steak for the soup (sometimes called top blade); it’s a steak cut from a muscle in the beef chuck primal cut. Soup can cool and be refrigerated airtight up to three days.

Press mixture evenly onto 1 (1-pound) flatiron or top blade steak. Grill, turning occasionally, over medium ash-covered coals 10 to 14 minutes (or 12 to 16 minutes on preheated gas grill).

This versatile skillet ain't no flash in the pan — it's been a staple in one Yahoo Life editor's kitchen for years. Among its ...

The filet is the first of what makes up the Holy Trinity of steaks—filet, strip, and ribeye. “The filet is probably the ...