The cut of the steak does vary, but classic options are ribeye, hanger steak, or sirloin, cooked to a medium-rare and accompanied by a rich sauce (think béarnaise or peppercorn sauce).

Bistecca alla Fiorentina comes from, you guessed it, Florence. It's a popular dish in Tuscany that is traced all the way back ...

Finally: This is the summer you nailed grilled, impeccably seasoned steak. Props to you, but what about when the weather gets cold again and you’re craving a medium-rare filet? Don’t be ...

Heat a large cast-iron skillet over medium-high. Sprinkle steak all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Add oil to skillet and heat until shimmering.