Marinating is a great way to boost flavor and tenderize your steak, but in an exclusive tip, an expert revealed one ...

Next time you are making steak, reconsider that butter topping -- olive oil is the expert-approved addition that will elevate ...

Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the perfect tangy mixture that explodes ...

Here's how making each celebrity chef's flank-steak recipe went. Anderson's recipe called for a marinade with some strong flavors. Anderson's marinade called for blending a healthy helping of ...

Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning occasionally, for at least 6 hours and up to 12 hours. Remove the steak from the marinade and bring to ...

He declared: "My three-ingredient steak marinade recipe proves just that. It's so simple but creates the most delicious steak and meat every single time." His go-to mix for two steaks includes one ...

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 ...

What else can I use mojo for? In this recipe, we use the Cuban mojo as a steak marinade, but save some to brush onto the onions before grilling and to drizzle over the finished dish for some extra ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...