The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

And red wine is as delicious a marinating liquid for beef as it as a classic pairing for a steak dinner. But how long should you leave it for? Tasting Table interviewed chef Laurent Tourondel of L ...

A nice steak is almost always seen resting next to a glass of red wine, but with certain marinades, white wine has its time ...

Flay's recipe recommended marinating the steak for four hours or overnight so I opted to prepare it a day in advance. The marinade included dry red wine, sprigs of rosemary and thyme, bay leaves ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

Remove the steaks from the marinade and quickly fry on both sides ... Alternatively, use a jar of roasted red peppers and simply heat in the pan with the shallots.

Anything fat-forward, such as browned butter and sage, a béarnaise sauce, or a red-wine reduction with cold ... To make a great flank steak, marinate it and do not overcook it.