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Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor. Some cuts naturally have more marbling than others.| The Spruce Eats
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Try these easy, delicious recipes to make the most of leftover steak. We've got everything from steak and eggs to salads, stir-fries, and Stroganoff.| The Spruce Eats
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Did you forget to pull meat from the freezer? Or maybe it has not thawed as fast as you expected. These quick tricks can help get dinner on the table.| The Spruce Eats
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Find out what the best way to cut a large steak is (from rib eye to flank) into tender, delicious slices for all types of meals, from BBQ to salads.| The Spruce Eats
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Stock up on meat when it's cheap. Learn how to prepare it for the freezer, prevent freezer burn, and control meal portions.| The Spruce Eats
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Beef with sesame seeds stir-fry is beef dish coated in a honey sauce and topped with toasted sesame seeds.| The Spruce Eats
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Flat iron steak offers a rich, beefy flavor and is nearly as tender as a tenderloin. Perfect for grilling, it's a budget-friendly choice for steak lovers.| The Spruce Eats
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Our classic recipe for marinating steaks is perfect for tougher cuts of beef because the vinegar helps tenderize the meat while infusing flavor.| The Spruce Eats
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Connective tissue in meat differs in function and material and behaves differently when cooked. Some types can be broken down by slow cooking.| The Spruce Eats
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Although tough and filled with connective tissue, skirt steak has a lot of intensely beefy flavor. It is a great steak for the grill.| The Spruce Eats