Your guide to pairing red wine with steak—which is one of the best food and wine pairings out there. Here's what to buy in every price point.

Here are some of our favorite healthy-ish spots in town when you’re looking to eat something life-affirming and probably ...

In general, mince, offal and small cuts of lamb are best eaten on the day you buy them or within one to two days. Joints, chops and steaks will keep for two to three days and large roasting joints ...

it's searing the steak hard, and then using indirect heat to slowly let it render and come up in temp to the place where you want it to be," he says, finishing your seared steak in the oven.

For the second course, celebrate with the choice of either lobster ravioli; the stuffed lamb ... pan seared miso glazed grouper, crispy skinned duck breast, coco curried puy lentil (V) and grilled ...

Rinse lamb chops and pat dry. Season with salt and pepper, and let rest for 15 minutes. Choose a skillet large enough to hold all chops in one layer. Warm pan over medium-high heat and add oil.

A juicy bone-in ribeye at LongHorn will ... Cardenas further noted that LongHorn "validates their grill masters expertise each year," regularly retraining cooks on how to correctly season the steaks ...

Steven Raichlen reimagines steak frites by serving ... to a bowl and blend in the oil. Light a grill or preheat a grill pan and oil it lightly. Rub the lamb with the spice paste and grill over ...

That's why a cast-iron pan is important for a good seared steak. The magnitude of heat required for a pan-sear is intense: It seems remarkable your home kitchen's appliances can even achieve such ...