If you've realized that you're out of Dijon mustard, luckily there's another sauce that you can use in its place. Here's what ...

With its distinctive notes of caramel, vanilla, spice, and oak, bourbon is a warming, satisfying liquor with a touch of ...

Following Anderson's recipe, I reserved half of the marinade to drizzle over the steak for when it was cooked. I smothered the flank steak in the remaining sauce and sealed it in a Ziploc bag ...

Arman touts Worcestershire sauce as "the magic ingredient ... When it's grill time, use tongs to lift the steak, discard any excess marinade and sear it in a sizzling hot pan or grill to your ...

Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning occasionally, for at least 6 hours and up to 12 hours. Remove the steak from the marinade and bring to ...

The sauce style has since been adopted in mainland ... In this recipe, we use the Cuban mojo as a steak marinade, but save some to brush onto the onions before grilling and to drizzle over the ...

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 ...

The best way to cook a London broil will give you the perfect sear every time, and no, you don't need a pan to get it. To find out more, we spoke to an expert.

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 ...