who shared her opinion on the cut of steak you shouldn't cook medium-rare. "A filet that is very lean with little to no marbleization I would recommend more on the rare side," stated chef Brisson.

The ThermoPro Lightning 1-Second Instant-Read Meat Thermometer is here to change the game. This innovative kitchen tool is ...

The first step to getting a great crust on a steak is ensuring that it’s not cold when you place it in the pan. Let the meat ...

Many cuts of beef turn tender and juicy in the slow cooker, but there are a few good reasons why you'll want to look ...

When you are cooking steak, you should avoid making this cookware mistake. Otherwise, you might end up with a totally ...

Here are the essential tips he used to create a perfectly seared, medium-rare steak that even ... at least 20 minutes before cooking. This will also help the steak cook more evenly.

According to one scientist, everything we thought we knew about cooking the perfect steak ... Adhering to this technique, George assures that a medium-rare steak will be "slightly red and cooked ...

a thin cut of meat will likely cook past the medium-rare point before you can catch it. Try to aim for steaks and roasts that are an inch and a half or thicker. Reverse searing helps the steak to ...

Adhering to this technique, he assures that a medium-rare steak will turn out "slightly red and cooked on the outside".

"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.

Cook for 4 minutes, then turn the steaks using tongs or a couple of forks and cook for a further 4 minutes for medium-rare. For well-done steak, increase the cooking time by around 1 minute per side.

Where to: Medium Rare restaurant in Watertown’s lively Arsenal Yards, part of an expanding chain that offers only steak frites in a prix fixe menu (unless you’re vegetarian or vegan ...