As a professional chef and food writer, here are the six things I happily order at a steakhouse and four dishes I avoid.

I tied my filet mignon to help the meat keep its shape ... until they reached an internal temperature of 120 degrees (for rare) or 125 degrees (for medium-rare). My steaks took about 10 minutes ...

There's nothing like a juicy piece of meat to make your mouth water. Today, we're sharing some tips and tricks to help you ...