Sending a steak back can be a diner's nightmare, but with these expert tips for voicing your needs clearly and politely, your ...

Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to ...

A medium rare steak will be a bit warmer ... While many people love the taste of a rare-cooked steak, beef that is only ...

After taking a dip in the sous vide jacuzzi water bath, the filet mignon steaks are quickly seared to get a tasty brown crust ...

To reduce the risk of illness, cook mechanically tenderized beef to a minimum internal temperature of 160° F just like a hamburger, rather than to the 145° F (typical for medium-rare ...

A professional chef and restaurateur shares some of the best ways to cook steak, and also some of the worst methods that ...

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday ... She said: "You're going to want to take the beef roast out right at 115F for medium-rare. During the resting time, it will ...

Continue cooking until a medium piece of meat is just shy of your preferred doneness, 1-2 minutes for medium-rare. Spoon beef onto a large platter, spreading out to prevent steaming. In the same ...

The other is inserted into the cooked joint after roasting. Recommended temperatures for beef are: Rare 60C; medium 70C; well done 80C. Baste the meat with the juices at least three times during ...

this very much depends on the weight of meat and what else you're cooking it with, so check the meat packaging or recipe you're following. Roughly speaking, it should be about 15-20 minutes per 500g ...

That said, I want to offer two quick beef recipes and encourage ... 21 minutes until the steak is rare (140 degrees Fahrenheit) to medium (160 degrees Fahrenheit) and potatoes and onions are tender.