Eating nearly raw meat isn't for everyone, but if you're a fan of blue steak (or just want to try it), picking the ideal cuts of beef are key.

Nestled in Montgomery County’s picturesque countryside, this stone farmhouse restaurant has become a beacon for steak lovers ...

What exactly makes a filet mignon different from a tenderloin? And what is it that makes it so tender, anyway? We asked a panel of culinary experts which cut you should choose next time you're craving ...

The Steak House in Wellsboro is one of them – proving that sometimes the best things in Pennsylvania come in unassuming ...

Meat glue, also known as transglutaminase, is a naturally occurring enzyme used to essentially glue smaller pieces of meat together into a singular, more attractive cut or to make specialty items, ...

What began as an April Fool’s prank has turned into a full-fledged romance novel from Omaha Steaks. “Certified Tender” tells ...

Although medium-rare is one of the most requested ways to order a steak, not every restaurant gets it right. To help narrow down the plethora of choices, we searched through endless online reviews and ...

Located in Los Angeles, New York, Las Vegas and a few other cities across the country, Mastro's Steakhouse is the perfect ...

The lunch menu at Fleming's Prime Steakhouse & Wine Bar earns my top rating with its excellent food and service.

The rising price of beef Homan describes the barrel cut of the filet mignon as the “cream of the crop,” but at $54 a pound, even meat lovers may be looking for cheaper alternatives.