If you want to ensure that your homemade steak is cooked perfectly on the grill, one chef has some instructions for you.

If you're only accustomed to ordering steak in the U.S., then French customs regarding doneness might come as a surprise.

Mix softened butter with minced garlic, herbs, and a pinch of salt. Roll into a log, chill, then cut coins to melt over your ...

Ribeye: This cut comes from the rib section of the steer. It has lots of fat marbling throughout, making it very tender and full of flavor. Both bone-in and boneless ribeyes can be grilled, just make ...

Summer is cookout season. It's the perfect time to get together with friends and family, break out the grill, and cook up delicious food. One of my favorite meats to serve up at cookouts is a juicy ...

Ribeye: This cut comes from the rib section of the steer. It has lots of fat marbling throughout, making it very tender and ...

Pat 2 tuna steaks dry with paper towels. Drizzle with 1 tablespoon of the neutral oil and spread all over the tuna with your ...

With ribeyes almost $25 a pound, David Holloway offers up some alternatives that when cooked well taste really good.

Grilling might seem as simple as firing up charcoal and tossing on a steak, but Bend chefs share what it takes to make your cookout sizzle.

For a 1- to 1 1/2-inch steak, about 2 to 4 minutes per side over high heat is typical for a medium-rare steak, but always adjust for thickness and your preferred level of doneness.

From overcooked and bland to expertly seared and mouthwatering, these steakhouses range from major misses to must-visits.

How often to flip a steak is an often controversial topic among chefs and grillers. We suggest you ignore some common advice ...