Plus: a Wagyu steakhouse expands (with one of the city's best cheesesteaks), a trendy Chicago sandwich shop lands in L.A., ...

The 24 oz. bone-in Porterhouse offers the best of both worlds – strip steak and filet in one magnificent cut. But the true star, the dish that has cement this restaurant’s reputation and inspired more ...

There’s a moment when you first cut into a perfectly cooked ribeye steak – that initial resistance followed by the smooth glide of your knife through buttery-soft beef – that can make time stand still ...

Lamb, steak, and tuna entrees are cooked on a wood-fired grill ... The exterior is light and crisp, hosting breading studded with crabmeat, sharpened with remoulade sauce. Cheshire Bone-in Pork Chop ...

It's followed by a variety of premium steaks including cuts such as the 250g fillet (£38.50), 300g ribeye (£31) and 300g rump (£27) as well as flat iron (£16), sirloin (£31), T-bone (£49 ...

and sear all sides of the lamb racks to evenly brown. (The bones might not be perfectly browned yet). Transfer the lamb to a sheet pan lined with a baking rack or parchment paper. Bake for 18 minutes.

Which is why, the family tradition of spending holidays, like Easter, together at the farm (which produces ethically raised grass-fed beef, lamb ... like during our High Steaks interview.

He recommended lamb shoulder or leg as it’s the best for a low and slow cook. Cooking at a temperature of 170º- 180º for two to two-and-a-half hours will give you a sliceable and pink centre. However, ...

The steak choices are plentiful, too: There are seven cuts and a dizzying array of thicknesses, preparations, and sauces. Wolfgang Puck's Cut is a splurge even for the well-heeled (steaks can cost ...