Michael Symon's newest cookbook is all about cooking outdoors, so naturally we had to ask him about his best tips for ...

As far as steak cuts go, T-bones are legendary. The cut is sourced from the short loin and features the meat from the buttery ...

In a bowl, add the T-bone steak, marinate with garlic, ginger, salt, black pepper and vinegar, mix well until combined, cover and leave to marinate for about 30 minutes. In a frying pan over ...

Place on plates and top with the relish. The chef says this cut of steak is best served medium rare or medium. Place your sauce pan on the grill and allow to get hot. Add olive oil. Add peppers ...

Remove the steak from the marinade and bring to room temperature. Light a grill or preheat a grill pan and brush with vegetable oil. Season the steak with salt and pepper and grill over moderately ...

In Miami, where barbecue expert Steven Raichlen is based, you're likely to see a Cuban-style mojo used as a marinade for grilled steak. The fresh orange and lime juices in the mojo help tenderize ...

Lamb steaks take minutes to grill and are just as nice as any beef ... or longer if possible. Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt ...