Just soaking your meat isn’t going to cut it, which leads to the pressing question of how to marinate steak in the first place. Let’s get into the ins and outs of the correct way to bring the ...

Add up to 2 pounds steak to the marinade and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 ...

As Memorial Day (the official beginning of the barbecue season) approaches, it’s time to dig out those tried and true, old or ...

Cooking meat over an open fire is the oldest form of cooking—and if you ask a lot of seasoned chefs, it’s still one of the best tests of a cook’s skill. Finding that optimal point between ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Making a similar marinade with granulated sugar can lead to steak that is easily burnt or has an acrid flavor. My mother’s marinade created the most flavorful steak, with the perfect balance of savory ...

Marinate in a covered bowl in the fridge overnight. Remove 20 minutes before grilling, keeping it covered. For a 2-3cm thick steak, barbecue for 2-3 minutes for rare, 4-5 minutes for medium and 5 ...

including top sirloin and top round steaks. More generally, it describes how the beef is prepared: first, by tenderizing in a marinade; then, by broiling or grilling; and finally, serving it ...

Slowly whisk in the olive oil. Add up to 2 pounds steak to the marinade and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 hours. Bring the steak to room ...