steak

You may be wondering how to cook that dry-aged beef rib you've diligently been dry-aging for weeks — and what if it's been aging for longer?

Add some spice to dinner by making your own Korean ssamjang.

Boston is renowned for its diversity of culinary options, with food from every ethnicity you can name. Mike’s City Diner, run by Lebanese Jay Hajj, is a must-visit when you’re in town. His fusion of New England classics with elements from his native Beirut is a big crowd-pleaser, and his new cookbook is packed with…

How'd they shape that big honking steak into a cow, you ask? With up to 100,000 psi of water. Check out these waterjet-cut steaks into shapes!

Turn to Weber for innovative ways to grill. This tri-tip with corn salsa is a classic, delicious way to enjoy a summer steak.

It’s hard to pinpoint exactly what makes these Korean steak frites so delicious, but the answer is most definitely in the sweet heat of the marinade.

For masterful Spanish cooking you can replicate at home, look to chef Katie Button’s new book, named for her Asheville restaurant. Cúrate is packed with 125 recipes from the classic to the modern, tapas and drinks to main courses and desserts, with plenty of surprises in between. Try this steak, green pepper and blue cheese…

A surprising number of food cultures feature a dish of seasoned raw beef that's beautifully plated and served with the barest of accompaniments. Which got us thinking: Time for another global food chart! From the familiar hand-chopped tartare and razor-thin carpaccio to the fiery hot, barely seared, cheddar-studded and scallion-bedazzled, there's a preparation to strike every carnivore's fancy. Feed your…

Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleishers, where he is currently director of butchery education. In each column, Mayer tackles a pressing issue facing…

Da Hae and Gareth West, co-owners of London's bustling "Ameri-Korean" street food restaurant Busan BBQ, just released a new collection of their favorite recipes. Peruse their cookbook, K-Food, and get to know their distinct style, from classics to inventive fusion and everything in between.Though we might be a little biased, this is definitely our favorite way…

Renowned Indian-American chef Floyd Cardoz is a master inventor of delicious, vibrant dining experiences. With a restaurant (or two) always in the works, we’re surprised he had time to pen his latest cookbook, Flavorwalla — “flavor seller” in Hindi. Need we say more? Buy the man’s flavor book and whip up his simple, seasonal fare at…

Longtime FR contributor Adeena Sussman has a new cookbook out, and when she launches a book, we go nuts. Cook your way through America's Best Breakfasts and make sure you stop in Austin for the best egg tacos in the country.  Why is Austin such a breakfast taco town? “You have all kinds of people needing to…

News flash: Model Chrissy Teigen’s brand-new cookbook, Cravings, is a sriracha-stained page-turner for the ages. Flip through the Sports Illustrated swimsuit sensation’s sweet and savory tome, coauthored with Food Republic contributor Adeena Sussman, and think for the umpteenth time that husband John Legend is one lucky guy.  Try to get as rectangular and evenly thick…

When I think of steak sauce, I usually think of backyard barbecues with well-done chunks of meat slathered in A.1. to make up for dryness and lack of flavor. I mean, don't get me wrong, I like the flavor of steak sauce, but it also has a connotation in my mind as "what you eat…

There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins…

This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don’t get me wrong: I used to eat the instant stuff in college; it’s salty and addictively tasty but has the nutritional value of cardboard. Whenever you eat, it’s important to ask yourself, “Is this food going to make…

Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. For the olive oil fan, her new book, Virgin Territory, is essential. Part olive oil primer and part olive oil recipe goldmine, Jenkins's guide to all things EVOO will revolutionize the way you make…

Winter is upon us, which means it’s time for some serious rib-sticking food. Recently I was forced to decide between shepherd’s pie and a steak and ale pie, and I really didn’t know what to do. I thought to myself “why can’t the two be combined?” which quickly turned to an indignant “why aren't these…

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin's new book, Mastering My Mistakes In The…

Today is officially Sean Brock Day at Food Republic. Brock is no stranger to us, and we like it that way. He’s one of the most passionate culinary ambassadors for the American South, particularly his beloved Lowcountry (the coastal region of South Carolina). He’s also one of the nicest guys you could share a bottle…

We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. That steak sandwich everyone waits in line for at…

Perhaps you've been taught to take your steaks out of the freezer and let them thaw overnight in the fridge before cooking. This is wrong, according to Cook's Illustrated Senior Editor Dan Souza. In a side-by-side experiment for America's Test Kitchen, Souza finds that frozen meat takes a bit longer to cook than the thawed…

For a new twist on surf-and-turf, we found inspiration from the Provençal seafood dish bouillabaisse. Make a compound butter with saffron, fennel fronds and clams and shamelessly slather it onto some grilled steaks. Grilled summer vegetables complement the dish and we think you’ll find plenty of uses for the bouillabaisse butter for more of your…

Chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby have combined their forces once more with their new cookbook, The Big-Flavor Grill. These truly simple and delicious recipes don't take a lot of time or effort, but are (as they say) big-flavor dishes. Try this easy spice-rubbed fish steak recipe on for size. The gazpacho relish takes…

Since the inception of Food Republic and long before, we've been big supporters of big, beefy, cheesy sandwiches — in addition to burgers, not instead of. You see, there's a difference. Take the patty melt, for instance. It's not a burger, it's a sandwich. But this is a matter of steak. Leftover steak is a…

Ahh, steak. Just look at it there, resting, retaining its juicy glory until it's time to slice. Okay, is it rested? Are you sure, or has it really only been like, four minutes and the meat smells are causing impatience? Good, now let's find the grain and slice against it. Wait! First, make sure your…