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 ...

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 ...

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 ...

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 ...

Lightly score the steak with a sharp knife in a large crosshatch pattern, just barely cutting into the surface. 2. Marinate the steak In a bowl, mix the marinade ingredients. Place the flank steak ...

Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. Heat a griddle pan until very hot. Remove the lamb steak from ...