For fattier cuts of steak like ribeye, porterhouse, T-bone, and strip steak, you can cook it at 129 to 134 degrees Fahrenheit for one to four hours.

Tasting Table talked to steak expert Nicole Brisson, executive chef and partner of Brezza and Bar Zazu, who shared her opinion on the cut of steak you shouldn't cook medium-rare.

Today I put the Kamado Big Joe to the test, cooked some high temperature steak pizza. Getting the ceramic BBQ B.J. cooker to ...

Grilling season is in full swing, and nothing impresses a crowd like a perfectly cooked steak. The challenge? Nailing that ...

But don't fret if you have to give up perfecting grill marks. If the steak registers an internal temperature of 130 to 135 degrees Fahrenheit, it's medium rare and ready to rest. Pull it and be proud.

When you’re ordering steak at a restaurant, there are generally up to six ways it can be cooked: Blue rare: Seared just on the outside but completely rare throughout Rare: Seared on the outside ...