By KATIE WORKMAN We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up ...

Want to ensure that your steaks are cooked perfectly both inside and out? One chef offers his expert opinion on the matter.

While no official dates mark the start of grilling season, summer reigns as prime time for outdoor barbecues, with steaks ...

For flank steak, preheat the grill to 450 to 550 degrees Fahrenheit and set an internal temperature alert for 125 degrees Fahrenheit for medium-rare.

Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees).

Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees).

How to get perfect grill marks. First, make sure your steaks are thick enough. If they’re on the thinner side, 1¼ inch or less, you will probably want to flip your steaks only once, so they don’t ...

How to cook the perfect steak, grill marks and all This method works for all cuts of tender steak, such as ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak ...

Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees).