Meat glue, also known as transglutaminase, is a naturally occurring enzyme used to essentially glue smaller pieces of meat together into a singular, more attractive cut or to make specialty items, ...

Although medium-rare is one of the most requested ways to order a steak, not every restaurant gets it right. To help narrow down the plethora of choices, we searched through endless online reviews and ...

Located in Los Angeles, New York, Las Vegas and a few other cities across the country, Mastro's Steakhouse is the perfect ...

Both Filet Mignon And Beef Tenderloin Are Best Cooked No Further Than Medium-Rare Given the leanness of tenderloin and filet ...

A rare filet mignon is done when it reaches 125 degrees Fahrenheit internally. From there, add 10 degrees for each ring of doneness (medium-rare is 135 degrees Fahrenheit, for example).

Flip and sear reverse, 2-5 minutes. Continue cooking, flipping frequently, until steaks reach desired doneness, about 6 minutes more for medium-rare. Transfer steaks to a cutting board and let ...