Roasting beef tenderloin doesn't have to be intimidating. With a bit of kitchen twine, you can improve texture, doneness and ...

Michael Symon knows his meat, so Food Republic was shocked to learn that he actively avoids this popular (and coveted) cut of ...

Diners love the quality and consistency of Texas Roadhouse steaks. "Excellent steak cooking! I had the bone-in 18 oz Ribeye ...

Love steak but looking for new ways to make it exciting? From juicy surf and turf that feels straight out of a steakhouse to ...

USA TODAY Network food writers have compiled a list of the top steakhouses across Florida. The list features a mix of ...

Americans eat a lot of beef — nearly 59 pounds per person this year, according to the U.S. Department of Agriculture. That equals to about 118 eight-ounce filet mignons for everyone in the United ...

USA TODAY Network food writers fanned out across Florida, ordering filets, cowboy cuts and ribeyes that made us stop ...

If you hate meal planning you are not alone! Complicated recipes, long ingredient lists and trips to the store can feel ...

Consider this: according to data collated by Meat & Livestock Australia, Malaysians are now the biggest consumers of beef in ...

With beef prices soaring, you can still get great taste from more wallet-friendly cuts with these clever tricks.

“Over there is Carrigtwohill business park,” says Fergal Harte pointing out the window from a suite on the top floor of the five-star Fota Island Resort in Cork. The industrial area is home to ...

Old-school California steakhouses letting the steak speak for itself, earning loyalty through careful sourcing and classic preparation.