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But, really, if you’re after the full tomahawk experience, you need the extra long bone. I grilled the steaks using the reverse sear method - on the grill, but as far away from indirect high ...

Make sure the steak is at room temperature ... fat side on a medium heat for 4-5 minutes to render out the fat. Then sear the flesh sides on a high heat, turning only once when a crust has ...

Thick cuts of meat can be a little intimidating to work with. But according to one expert, with a little know-how, there's ...

We all know what to look for in a perfectly cooked steak—a hearty crust on the outside and a spot-on internal temperature (whatever your preference is). But achieving perfection can be tough.

Heat a non-stick frying pan over a high heat. Add a little oil and, once hot, sear the beef with the garlic for a minute each side. Set aside to rest. Add a little more oil to the same pan.

and if you're cooking your own tuna steak at home, you want to make sure you get it right the first time. Seared tuna is at its best when it's cooked hard on the outside and the inside is still ...

A good steak salad is hard to beat. Made in a matter of minutes, it is perfect for a quick dinner when you haven’t given it too much thought. All you need to do is toss your steak through green ...