We will show you how to prepare bite-sized beef chunks properly so you can cook up the ultimate, crowd-pleasing appetizer for ...

Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few ...

When dinnertime calls for something hearty and quick, these beefy dinners deliver every time. Whether you’re short on ti ...

Let’s get one thing out of the way: the best roast is one that’s properly rested. Let your meat sit once it’s out of the oven – 15 minutes minimum, up to 30 for larger joints.

The best beef to smoke, whether it’s a juicy hunk of brisket, flavor packed tri-tip, ribs so tender the meat falls off the bone, or shredded chuck roast, is about using time, temperature, and smoke to ...

Add the onions and gently cook for 20 minutes, stirring occasionally. Stir in the flour, whisk in the red wine, then boil until the red wine has reduced by half.

My Favorite Slow Cooker Tri Tip The first time I tried my tri tip Crock Pot method, it was more out of necessity than anything else. It was too cold to grill outside, and I figured, why not let the ...

The Tomahawk can take longer to cook, but it's worth it With a fat cap and at least 5 inches of rib bone extending from the meat, the Tomahawk is actually a rib-eye or cote de boeuf.