Most steaks are tender enough to grill over direct heat, which produces a caramelized crust and juicy interior. Less tender steaks like skirt, flank and hanger benefit from a marinade before grilling to increase their tenderness. Read more >>
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Restaurant chefs and home cooks alike are discovering butcher's steaks--so-named because, for generations, the men behind the meat counter kept these delicious cuts for themselves. |
The T-bone, rib-eye, porterhouse and filet mignon have been revered on American steakhouse menus for decades. Whether grilled, panfried or broiled, these popular cuts are sure to please. |
Before choosing a grill, know the advantages and disadvantages of both charcoal and gas grills. Read tips on setting up and caring for a grill. And, discover which tools you need. |