A good cut of beef can always be transformed into a perfectly hearty meal. Whether it's pan-seared or braised, you should be able to count on it to consistently be savory and filling. Though we all ...

Tender, juicy, and rich in flavor, top sirloin, otherwise known as coulotte or picanha, is the most succulent cut of sirloin available. It's often roasted for the best results, but it's also great for ...

The sirloin of beef on the bone is a fantastic cut and somewhat easier to carve than the more traditional wing rib. This is another of those cuts of meat that will be best if ordered from your butcher ...

Add Yahoo as a preferred source to see more of our stories on Google. But all of that changed when I tried Luke’s skirt steak for the first time at his Connecticut restaurant, Elm. I’d never had a ...

The sirloin of beef on the bone is a lovely cut and somewhat easier to carve than the more traditional wing rib. It's another of those cuts of meat that will be best if ordered from your butcher a ...

Ask your butcher to cut you a nice big slab of beef sirloin and to leave the fat cap intact. I chose the thicker part of the sirloin. Start the evening before you want to cook it. Salt the sirloin on ...

SAN ANTONIO — Instructions: Pat roast dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown roast on all sides, 8-10 ...

The Korean barbecue is something I’m keen to explore. There used to be a Korean restaurant in Cape Town’s Sea Point, where you’d have a Korean barbecue at the centre of the table and all cook your ...

ATLANTA — East of the Rockies, the tri-tip roast is like the Sasquatch of meat. I have asked for tri-tip in grocery stores from Chicago to Tampa, Fla., only to be met with the pleasant stare that ...

Although this a simple dish that is easy to prepare, it can look really spectacular if plated properly. The key is to make sure the beef and yams are balanced on either side of the plate. Feel free to ...

Not for nothing do the French use the nickname rosbif to describe the British, but it's not only the British who love their beef. We Irish have enjoyed a long love affair with this succulent, robust ...

Preheat the oven to 400 degrees F. Season the roast heavily with salt and pepper. Put the roast fat side up in a roasting pan and roast 1 ½ hours. Skim off half the fat in the roasting pan, and turn ...