From old-fashioned meat joints sporting red leather booths to modern chophouses that serve globally-inspired fare, those that made the cut all have one thing in common: great steak.
We decided to analyze outbreak data to answer the question: What are the riskiest -- and the safest -- meat and poultry products? Which foods are most likely to make us sick and cause the most severe cases of illness?
Never eat another tough piece of meat again.
It's high time, I think, that we stopped forcing everyone to pore over our own vacation albums and, for once, take a peek at theirs. For example, what do tourists from abroad think of traveling here? Are they keen on American food, comfy in our hotels? Do they find it tricky getting around?
Topped with chimichurri, of course.
While Steak 'n Shake's menu calls the burger "The Ultimate Challenge," nutritionists are likely to call it something different.
I love kidneys. Particularly for breakfast, sautéed in a knob of butter with a splash of sherry and then resting on a crisp English muffin.
We understand the allure of a steakhouse dinner on Valentine's Day: it's indulgent, it shows that you care, and it's nice to feel fancy every once in a while.
This Valentine's Day, I've put together some dishes that will delight the palate and the waistline.
A pub in the U.K. may have bitten off more than it could chew with a monstrous 150 ounce steak challenge -- it's bested every single challenger to att...
Some steak-of-the-art snobs say that the mere ordering of steak in a restaurant is an art form. Others apply the term "art" to proper grilling. That's overkill. But we can all agree not to emulate my friend's request that a waiter serve his steak tartar "medium rare."
Gray, wet and windy. And that just describes me. It also describes Sandy, who is due at my house in a few hours. I put out a welcome mat. It blows away.
Steak this good is hard to find.
Here's how to satisfy that cheesesteak craving for those residing outside of Philadelphia.
Is that ribeye acting all tough again? Or, perhaps you'd just like to keep a few cutlets in line?
Have you ever noticed that the USDA recommends that steaks and roasts be cooked to 145° while ground beef should be cooked to 160°? Have you ever wondered why there is a difference? After all, beef is beef -- right?
When you're in the mood to treat yourself -- or cooking a dinner to impress -- a good, hearty steak always does the trick.
Every meat lover dreams of cutting into a perfectly grilled steak and sharing the experience with friends and family, but they probably don't dream of paying restaurant prices.
Hard or soft shell, cheese or sour cream, lettuce or no lettuce -- no matter what one likes and dislikes, there's room for that in a taco.
Cooking without a recipe is a great talent to have -- especially when it comes to making dinner on the fly. If you know how to sear, fry, saute or gri...
Not many people eat a steak they love so much they become a rancher, but, in essence, that's what Robert Estrin did.
In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city.
My Reddened Rib Eye with Pimiento Cheese is the perfect steak for Father's Day. The magical rub, made from sweet paprika, smoked paprika and sumac, make a ruddy crust that lights up your taste buds with sweet, sour, salty, smokey notes.
Two dads means Father's Day is always a double-header at our house. This year it's an even bigger deal because it falls on June 17, the anniversary of our wedding four years ago.
Forget about giving Dad another banal tie rack, or a new wallet, or even a nice bottle of cologne -- get him what he really wants. How about some grilling tools?
