Fall-apart roasts in the pressure cooker, juicy steaks off the grill, and all the other beef you might desire.
Narrow by type
This classic Italian dish of braised veal shanks is hearty and deeply rich.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Marinated steak, mushrooms, and onions: a steakhouse experience on a stick.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
The only technique you need for exceptional grilled steaks.
A garlicky, citrusy marinade makes this buttery steak pop.
Hearty, fragrant, with a subtle dairy sweetness.
An even crust and deeply flavorful pan-seared steak.
The real deal Texas bowl of red.
Skirt steak with a bright, spicy salsa made from summer corn and peaches.
Our Worcestershire-based marinade doubles as a punchy sauce.
A super-flavorful and quick Thai-style beef stir-fry.
A steak for the true meat lovers.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
If there's one way to instantly up your burger game, it's to grind your own meat.
20 steak recipes to get the most out of grilling season.
Slap some beef on the Memorial Day grill.
Does any one method win on all counts? Let's see.
Build a better rice bowl.
We ate way too much rich and fatty beef to deliver this wagyu guide to you.
This old-school pan-cooking method is still worth taking for a spin.
For consumers who want good flavor and value, it pays to think outside the Prime box.
Everything you need to know about the best way to cook a steak, indoors or out.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What's the best cut of beef for stew? Here's what you need to know.
The foolproof way to stunning steaks.
All your questions about grilling steak, answered.
Learning how to cut steaks from whole cuts can save you $$. @thefoodlab shows you how.
The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.
Prime or choice? Natural or organic? USDA beef labeling, demystified.
How coarsely should you grind burger meat? I tested meat ground to two distinct levels with three different types of burgers to find out.
Myth-bust your way to better steak.
How to dry-age your steak at home for vastly superior flavor and texture.
Perfect pan-seared steaks made easy.
Learn how to treat your ribeye, T-bone, strip, or tenderloin right.
How to make a perfectly juicy, crusty steak.
Grind your own meat for juicier sausages and more flavorful burgers.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
What if we told you it didn't originate in Texas at all?
Do you know your chicken-fried steak history?