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 ...

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 ...

Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes ...

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 ...

Bright, tangy capers and lemon complement the buttery notes of freshly grilled or broiled tuna. This is collaborative content from Food & Wine's team of experts, including staff, recipe developers ...

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 ...

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 ...