Lean steaks can be tricky to work with. Fat is what adds flavor to steak, so a leaner cut won't always be easy to grill ...

With so many cuts of steak to choose from, it's easy to overlook the best for a sandwich (or to choose the worst ones), so ...

Shank or front leg. Shank crosscuts are lean beef cuts obtained from the front leg. Short loin or the back.Tenderloin steak used in dishes like filet mignon comes from the short loin portion.

Steak is sliced meat that comes from the fleshy part of cows - usually across muscle fiber and sometimes with the bone still ...

A lean, thin steak cut from the belly region of the cow, flank steak works well in all kinds of recipes. Flank steak is a ...

You've probably heard chefs talk about how a great steak needs nice marbling, but what exactly does that mean? Here's what to ...

It doesn’t matter what cut of steak you're preparing – whether it’s a bone-in ribeye, porterhouse, or flank steak – letting the meat rest is a must. Yes, resting meat is essential and is ...

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...