Barry Sorkin, owner of Smoque Steak, recommends home chefs avoid heavily-muscled cuts like chuck-eye steak because of their ...

You've got a meal as succulent as it is picture-worthy. Chuck eye steak comes from the back of the chuck primal cut — the ...

The eye of round, also known as the silverside, is just about the leanest cut of steak you can get ... Something like a chuck roast will respond well to slow cooking, breaking down well over ...

A cheap steak isn't always bad, but price is primarily driven by quality. Inexpensive cuts of beef often have less marbling, ...

The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly perceptible. “Different cuts of ...

It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work. This steak is noticeably more tender with a rich and buttery texture, much of which is ...

This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer. For this bone-in ribeye steak ...