Steaks with more marbling, connective tissue and fat like ribeye, strip, T-bone and filet mignon can benefit from cooking to medium-rare (130°F to 135°F) or even medium (140 to 145°F). This slightly ...

You can always count on LongHorn Steakhouse for a tasty, affordable steak, in whatever cut you prefer. But what makes this ...

However, much like a flat iron steak, paleron is pretty affordable as far as cuts of steak go, and it's best enjoyed rare to medium rare according to chefs. While not as common as your T-bone or your ...

People often confuse T-bone and porterhouse steaks—and even experts disagree on how to distinguish the two. Both have prominent T-shaped bones and are cut from the short loin. And both actually ...

Cook T-bone steaks like the Italian bistecca - season generously and grill over a barbecue or griddle pan for about seven minutes on each side. Serve pink and juicy with lemon wedges and a drizzle ...

add the T-bone steak, marinate with garlic, ginger, salt, black pepper and vinegar, mix well until combined, cover and leave to marinate for about 30 minutes. In a frying pan over medium heat add ...

2 Steak Take them out of the fridge 30 minutes before you start the braai so it can come to room temperature. Remove the steaks from their packaging, wash them under cold running water, pat them dry ...

To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and ...