There seem to be a million and one different ways to prepare steak — whether you're sous vide-ing it, flame-grilling it, marinating it, or making it into a classic steak tartare. But that diversity ...

Butcher Brent Young from The Meat Hook joins Bon Appétit to break down what happens to the same cut of sirloin steak when it’s dry-aged for four different durations. nice dark red color to the meat, ...

Here’s a festive dish for this time of year or anytime you want something special. The steak is flambeed with brandy. The alcohol is burned off, leaving the flavor behind. Brandy is a generic name for ...

Ever wonder if dry-aged steak is worth the price? Introduce a forkful of ribeye to your mouth at Cleaver & Cocktail, and you’ll have the answer: It’s a revelation, veal-tender and marbled with ...

Jack has a degree in Medical Genetics from the University of Leicester.View full profile Jack has a degree in Medical Genetics from the University of Leicester. It’s a common sight in upmarket ...