No one should have to waste expensive, delicious beef tenderloin, so use our top tips and ideas to turn leftovers into ...

2. Using a sharp paring knife, make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips. 3. Fill a large, sturdy, resealable plastic freezer bag with the shallots ...

1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and onion and cook the beef ...

Steak is sliced meat that comes from the fleshy part of cows - usually across muscle fiber and sometimes with the bone still attached. In addition to beef steak, some people also prepare steaks ...

Season the steaks with salt and pepper at least 2-3 hours and place back in the refrigerator. When ready to cook, have the Bearnaise Sauce ready and keep warm. In a skillet heat the oil and butter ...

Now a small but mighty movement of cult steaks is sweeping the globe, starring farmers and artisanal producers in places from Shodoshima, Japan to Marin County, California. They’re all vying to raise ...

Photo credit: Julia B. From the 20 oz. Bone-In Tenderloin (their house cut, mind you) to the 28 oz. Ribeye on the Bone, these aren’t just steaks – they’re edible monuments to the art of beef. But the ...