We break down the differences between our favorite steak cuts (including some lesser-known beef cuts). From tender steaks ...

In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.

In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well-coated. In a large skillet over medium, heat the olive oil. Add the steaks and cook until well ...

If you're planning on serving steak for a crowd, you probably have lots of things on your mind, like what type to serve and how to serve it.

1 boneless chuck roast weighing 2-3 pounds (or 2 pounds of chuck eye steaks) 1 green bell pepper, sliced into inch-thick strips 1 red, yellow, or orange bell pepper, sliced into inch-thick strips ...

In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.

Flat irons steaks, ready for the grill. You who sear steer meat are acquainted with Chuck, but generally steer clear of him in favor of Sir Loin, or Madame Filet Mignon, or other, more tender cuts ...