A nice steak is almost always seen resting next to a glass of red wine, but with certain marinades, white wine has its time and place at the steakhouse, too.

Matching wine with steak tartare? Surprisingly, raw beef has a different flavor from cooked beef, so wines that complement cooked steak aren't the best choice.

The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling. Season the steak lightly with salt and pepper. In a resealable plastic bag ...

Juicy beef top sirloin strips, crisp Boston lettuce, sweet dried cherries, tangy blue cheese, and toasted nuts come together ...

Pan sauce is a classic condiment to accompany a nicely seared steak, so it's good that it's so simple to make, only requiring a few essential components.

A steak this good doesn't need much with it ... Pour the mushroom and red wine sauce over the steaks and serve.

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 ...