Moo Shu Beef 1 pound beef Flank Steak, cut 3/4 inch thick 1/2 ounce dried shiitake mushrooms (optional) 3 cups packaged ...

If you want to ensure that your steak is ultra tender but you don't want to add non-steak flavor the way a marinade does, use this method instead.

These beef skewers soak in a bold red wine and garlic marinade that makes every bite rich, tender and full of depth. The ...

Hungry in Illinois? Try these barbecue buffets and all you can eat grills locals love for slow cooked flavor and big variety.

Marinades are among the easiest, most effective methods for infusing tougher cuts of meat with tons of flavor while simultaneously making them mouthwateringly tender. While you can also pound out ...

In a large bowl, mix smashed garlic, oil, vinegar, honey, mustard, rosemary sprigs, thyme, and bay leaf. Add beef, cover with plastic wrap, and refrigerate at least 1 hour and up to 1 day. Bring beef ...

Lots of recipes call for this common cooking technique, but you might actually be making a mistake if you're preparing your ...

Love steak but looking for new ways to make it exciting? From juicy surf and turf that feels straight out of a steakhouse to ...

For some, traditions look a little different in the kitchen. Here's how families from different cultural backgrounds fold ...

USDA Prime Certified Beef Brisket — pan-marinated, air-dried and slow-smoked to perfection. The steakhouse-quality jerky is ...

Taco Bell announced that a new, limited-time menu item is coming to its menus nationwide on November 20, the Steak & Poblano ...

Chinese food, but not as you know it. This crispy beef is a bit tricky, but well worth the effort. Put the beef in the freezer for around 1½ hours until it is about 70% frozen. For the marinade, mix ...