On July 2, grill-loving chef Brad Wise will open Rare Society at the $800 million, 40-acre Uncommons mixed-use development ...

Whether you're in the mood for a classic porterhouse or a steak tasting with truffle butter, local steakhouses offer ...

That's why we'll roll with Ina Garten, the Barefoot Contessa herself, and her take on the subject of grilling a steak to ...

If you're in the mood for a steak tonight, read this first. There are so many different types of steak, not to mention steak ...

Giving your steak a great sear doesn't require a culinary degree or a magical cookbook. The key may well be sitting in your ...

Ree Drummond‘s one-pan Seared Strip Steak with Jalepeño Cream Sauce is the latter, but it looks so fancy that your guests will think you spent all day on it. But they won’t know that it only ...

For a more well-done steak, you'll want to pop it in a hot (425°F/215°C) oven after searing and check the internal temperature with a thermometer after searing.

Sprinkle salt on all sides of your steak 24–72 hours before steak night, then stash it in the fridge uncovered. This draws out moisture, deeply seasons the meat, and dries the surface for a better ...

Flip steaks and sear second side until desired doneness reduce heat to medium to protect sucs in the pan. Remove steaks from pan when done and rest on a platter. Let rest 10-15 minutes ...

Season the steaks with the spice rub on just one side. Add the steaks spice rub-side down and cook, without touching, until a crust forms, about 4 minutes. Salt the non-rub side while searing.