Wrapped in foil and buried in fire, this steak turns out unbelievably tender—locking in juices and bold smoky flavor in every ...

The easiest way to make truly amazing steak fajitas is by cooking them on the grill. The smoky flavor from wood and charcoal ...

Straccetti di manzo translates roughly from the Italian to “little rags of beef.” It's a steak salad that's a trattoria ...

In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon of the lime juice. Stir in the molasses ... Light a grill or heat a grill pan. Season the steak with salt and pepper and ...

Add the lemon and lime zests and oil and pulse until fairly smooth. Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

Moussaka is a dish of roasted meat marinated in lemon juice and garlic, with potatoes, oregano and white wine, served on a plate on a pastel purple patterned tablecloth. Greek cuisine. Royalty-free ...

All are suitable and all inspire much debate. What breed of cow produces the best beef? How long should steaks be aged for? Is 28 days best? Forty days? Sixty days? Longer? What about dry ageing?

After much deliberation, the bento box combo with yakiniku (marinated) beef ($23.95) won out. I’m drawn to the wooden box with compartments for each component of the meal: protein, small wonton ...