Proper steak preparation varies by cut. Don't make the mistake of ruining this expensive kind with a marinade that will make ...

Hoping to use some delicious liquid smoke in your steak marinade? Here is what you need to know, according to a Brazilian ...

Fear not, because self-trained chef and cookbook author Arman Liew has let slip his simple three-ingredient steak marinade for achieving a "tastier and juicier" steak every single time.

Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning occasionally, for at least 6 hours and up to 12 hours. Remove the steak from the marinade and bring to ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

The citrusy, garlicky marinade helps tenderize the lean sirloin steaks and give them a depth of bold flavor. In Miami, where barbecue expert Steven Raichlen is based, you're likely to see a Cuban ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...