For grilling season this year, I decided to develop an all-purpose marinade that would work great for all those cuts of steak ...

An curved arrow pointing right. Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the ...

When you feel like steak, but a homemade marinade is just too much effort, this popular salad dressing has all the right ...

The ingredients in this recipe blend beautifully to craft an amazing marinade flavor. Read more: Cuts Of Steak, Ranked Worst ...

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 ...

I let my New York strip steaks marinade in the rub all day. In her recipe, Garten suggests allowing the rub to sit on the steaks for at least two hours. Since I had lots of time, I made the rub ...

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 ...

The steak is best when served immediately after cooking. The steak can be marinated up to 8 hours ahead. It is not suitable for freezing. Balsamic glaze is slightly thicker than balsamic vinegar ...

Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the perfect tangy mixture that explodes ...