who shared her opinion on the cut of steak you shouldn't cook medium-rare. "A filet that is very lean with little to no marbleization I would recommend more on the rare side," stated chef Brisson.

Nothing beats a perfectly rare Porterhouse steak cooked in nature! With just fire, meat, and the great outdoors, we’re ...

Experts have revealed the red liquid that comes from a rare steak, and it is not what you might think. It has long been the thing that non-steak eaters or well-done incinerators point to as the ...

The first step to getting a great crust on a steak is ensuring that it’s not cold when you place it in the pan. Let the meat sit out at room temperature for at least 20 minutes before cooking. This ...

You only have to decide if you want it rare or well-done or ... you find bavette steak frites (bavette is French for another little-known cut), with Béarnaise butter, herb fries, and pickled ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...