Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, marbling and preparation. But a version that’s not as likely to be on the menu ...

Day Compound Butter By A.C.F. Certified Executive Chef Mark Shoopman, CEC, CFBE Ingredients 2 each Ribeye Steak, Butterflied to represent a heart shape.

A tasty marinade can elevate steak night, but it can just as easily lead to disaster. Follow these chef-recommended tips to avoid future marinating mishaps.

Kenji does my two favorite things when cooking a steak: the reverse sear and sprinkling with some MSG. Starting in a low-temperature oven, slowly raising the temperatures, and finishing with a sear ...