Over the years, I’ve learned a thing or two about steak: Pull the meat from the fridge ahead of time so that it comes to room ...

Everyone prefers supple beef pieces, but the tender cuts of steak are typically more expensive. Still, you should be able to enjoy the finer things in life without breaking the bank. If cuts like ...

There is no single, universal truth to cooking a great steak. After all, when a cow is broken down into primal sections and processed into the individual steaks we know, each has its own unique ...

Chef and Founder/Chief Steak Officer of Happy To Meat You Scott Fischer joins Bob Sirott to talk about how he started his company in light of the pandemic, as well as his time on the set of “Dancing ...

A deep dive into the science behind the 137 Club and why cooking a steak at this specific temperature is a game-changer for fattier cuts. John Carlsen has more than a decade of experience testing and ...