One common mistake? Serving hot steak on a cold plate. If you serve your juicy just-cooked meat on a cold plate, the plate will likely absorb the heat from the steak, resulting in meat that is not ...

Slice a trio of red, green and yellow sweet bell peppers. Plus portobello mushrooms, red onions, roasted corn and garlic.

As such, if you end up thawing and cooking that steak, you'll be serving up a plate of bacteria. Pretty gross, right? This ...

Whether dining out or in, there’s nothing quite like a juicy slab of beef on your plate. This only leaves the question: What are the best cuts of steak? Do you go for a melt-in-your-mouth filet ...

Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Food fads come and go, but steak is eternal. It's big, bold and beefy, and it's just the thing to satisfy any appetite.

Last November, when Tao Group began offering unlimited ribeye steak with french fries and salad for $45 at Legasea Bar & Grill in Herald Square, the response was initially tepid. But then a popular ...

Fall is in full swing, and if you haven’t hit your local farmers market (or grocery store) to stock up on the season’s bounty ...

Grab some smoked paprika to add instant fire flavor to a plain cut of steak. Double the protein with a pile of lentils on the side. Delish! NUTRITION (per serving): 498 cal, 26.5 g fat (9 g sat ...