There’s nothing quite like the sizzle of a steak hitting a hot grill, the smoky aroma wafting through the air, and that first ...

It's not easy to get dazzling crosshatch marks on your meat when you're grilling since it involves precise angles and careful timing. But if you've never managed to master the technique, the good ...

The steaks looked beautiful, coated with charcoal grill marks and crispy spices, and the savory smell of freshly-grilled steak filled my kitchen. Even my 10-year-old dog was enthralled by the smell.

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 ...

In Miami, where barbecue expert Steven Raichlen is based, you're likely to see a Cuban-style mojo used as a marinade for grilled steak. The fresh orange and lime juices in the mojo help tenderize ...

Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes ...

Remove steak from marinade and season on both sides with salt. Heat grill (or grill pan) to medium-high. Grill until char marks appear, about 4-5 minutes per side for medium doneness. Off heat ...

Once cooled slightly, slice the kernels off the cob for taco topping. Increase grill heat to high (220-250°C). Grill the steak for 4-5 minutes per side for medium-rare, or longer for desired doneness.