The Latin American philosophy for steak is simple: marinate, then grill over a very hot flame, very quickly (preferably with ...

We had Executive Chef Billy Oliva teach us how to make the perfect at-home steak marinade. Delmonico's is celebrating its 180th anniversary in September in style, offering a 180-day dry aged steak ...

An curved arrow pointing right. Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the ...

In this fajitas recipe, a marinade with sweetish agave tequila tenderizes the steak strips and balances the smokiness of ...

Drying the steak well with paper towels also helps, since the sugar in the marinade is what causes the pan to burn. Serve this recipe simply. What I love about this recipe is that it doesn’t ...

If you're looking for a meal that brings vibrant colors, smoky flavors, and a little sizzle to your dinner table, this S ...

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 ...

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 ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...