This classic steak pizzaiola features tender beef simmered in a rich tomato sauce with garlic, oregano, and peppers. It's an ...

You can cook steak to rare (130°) for a cool red center, medium-rare (135°) for a warm red center, medium (140°) for a warm pink center, medium-well (145°) for a warm slightly pink center, or ...

Merlot steaks are a perfect example of this: a rare cut to find, but one worth seeking out. Merlot steaks are cut from the ...

Grilled to a medium-rare produces just the right amount of “wow” flavor. New York strip steak With only medium marbling, this cut is tender but less melt-in-your-mouth than a ribeye or tenderloin.

For medium-rare, aim for an internal temperature of around 130 degrees. For a 1-inch thick steak, this should take about 7 minutes of cooking on each side. Let the meat rest for up to 10 minutes ...

At Medium Rare, which opened in Midtown last fall, the menu is built around one option: $33 for a prix-fixe menu — $32.95 before tax and tip to be exact — of bread, salad and steak with fries ...

But chew on this, steak lovers: Your medium-rare cut is getting rarer, in both senses of the word. A few days after Wagner’s experience, I ordered a boneless rib-eye medium-rare at Del Frisco ...

This takes about 10 minutes of cooking on each side for a 1-inch thick steak. As with a medium-rare steak, let it rest for about 10 minutes before serving.