Steaks that are past their freshness will turn a greenish-brown ... Has your steak changed its texture? If it feels sticky or slippery, then it’s no longer good, says Chase. She explains that ...

Here are the telltale signs that your steak has gone bad, whether it is raw or cooked. There’s slime on the surface, ...

No matter how you slice it it, prime beef is all about that tender, juicy, mind-bending bite. Curious about which cut is the medium-rarest of them all (and which are not-so-well-done)? We tapped a ...

Raw beef is initially brined for up to a week or more, so it’s important that the brine mixture has enough salt to prevent the growth of bacteria and other detrimental micro-organisms.

This disconnection is why farm-to-table has been so successful—it ... during cooking it melted away, leaving some disconcerting gaps in the steak—rendering the finished product much less ...

Prime’s former sibling, 677 Prime, owned now by chef-restaurateur Jamie Ortiz, has long been the destination for steak, including grades of wagyu, in downtown Albany, while Black & Blue Steak ...

To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

The old steak has fallen out of favour in recent years. As the ethical and environmental impact of livestock farming becomes more apparent, chefs and diners are getting cosier with vegetables than ...