As with most steaks, it’s best grilled, baked or cooked on the stovetop to a medium-rare with your choice of seasonings. This is the cut to choose if you want to impress friends and family on ...

coli in 2009 after having eaten at restaurants where they ordered medium-rare steaks that had been mechanically tenderized are included in an award-winning series published late last year by ­The ...

The recipe said to leave the steaks in the oven until they reached an internal temperature of 120 degrees (for rare) or 125 degrees (for medium-rare). My steaks took about 10 minutes to reach an ...

Experts have revealed the red liquid that comes from a rare steak, and it is not what you ... point to as the reason for not enjoying a fillet or rump, but their rationale could indeed be misguided.

With that in mind, it’s best served medium or medium-rare, so that the fat has enough time over the heat to melt. It’s one of the best-tasting steaks, thanks to its rich and meaty flavour.

Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Reduce the heat ...