Some steaks do better with a marinade while some don't need it at all. Tougher cuts of steak like skirt steak, flank steak, ...

I let my New York strip steaks marinade in the rub all day. In her recipe, Garten suggests allowing the rub to sit on the steaks for at least two hours. Since I had lots of time, I made the rub ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

The T-bone is two cuts in one This cut is actually two steaks — the New-York strip and the filet mignon ... and if cooking in a skillet, use the marinade for a quick pan sauce.

Not only does it have a rich, beefy flavor, but it's actually a lot cheaper than most other steak options. This cut of beef takes exceptionally well to marinades—flavor easily seeps into the ...

Recently, I tried Garten's method for grilling New York strip steaks — a very specific way of cooking the thick cuts of meat that resulted in some of the most delicious steaks I've ever made at ...