Whether you want your steak bloody as hell or burnt to a crisp, the only truly wrong way to cook your beef is to not hit your desired temperature. The co-chef of a hit London restaurant has called ...

For a thick-cut steak, cook another 5 minutes or until the internal temperature reaches 125° for medium-rare. For a standard-cut steak, it should take around 2 to 3 minutes instead.

Don't ruin a single bite of your tender steak by using bad technique. Chefs and cooking pros explain their secrets to the perfect steak.

Cook like a Michelin chef tonight Cooking filet mignon like a Michelin-starred chef isn’t about a bundle of fancy tricks—it’s about technique and attention to detail.

How to Cook Steak That Tastes Like It Came From a Fancy Restaurant The secret is an easy-to-prep topping that adds big flavor.

Luckily, it’s possible to make virtually any cut of steak taste like it came out of your favorite steakhouse — you just need the right tools.

How to cook with a tagine To cook with a tagine on the stovetop, always use a cast-iron or stainless steel heat diffuser.