Budget meat cuts often get a bad rap for being tougher and less naturally flavorful than so-called “premium” cuts like filet mignon and porterhouse. “It’s sort of entered the zeitgeist with chefs and ...

Sirloins are leaner and can dry out more quickly if you overcook them, so the key is to watch how long they are on the grill.

When I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat of ...

According to Al, a great steak doesn’t need much more than salt and pepper. But he does have a “secret weapon” that takes his rib-eye to the next level: anchovies. He will melt a few fillets in a pan ...

"This dish has a big payoff in the flavor department but is simple to execute," says the celebrity chef Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...