Do you know how to reverse sear?

Certified Angus Beef making sure your Father’s Day is delicious

A chef shares a sweet and spicy idea.

Chef shares how to take your steak to the next level

With mouthwatering pasta dishes, and steaks served in Grandma’s secret sauce, you can really feel the love at Sibley Gardens in Trenton. Michelle Oliver takes us to Dine in the D at this restaurant that has been run by the same family for 4 generations.

The new Asian-fusion restaurant is bringing Vegas and Miami vibes to Detroit

Let’s be real, we are almost midway through August which means summer is wrapping up soon, but it’s not over yet! With the end of the season comes a bunch of new fruits and veggies that are beginning to ripen, and lots of great seasonal favorites on menus. We spoke to the experts at Black Rock Bar to Grill to learn about which flavors you should savor before summer ends.

Millions of Americans will be firing up the grills this weekend for the biggest holiday of the summer. If you are looking for a recipe sure to impress, grab your tongs. We have steaks to grill to perfection!

Looking to add some zip to your cooking? It may be easier than you think.

There’s a whole other way to experience the seared-in flavors that come with grilling.

With some dishes inspired by Japanese flavors, and others from Korea, Pacific Rim in Ann Arbor gives you a taste of its namesake. Michelle Oliver takes us there to Dine in the D.

A sizzling steak or delicious lobster is often paired with a special sauce to help take the flavor up a notch, but how do you know which sauce to pick?

Many chefs say the secret to a nice and juicy steak is getting the perfect sear on the outside -- and one unique way to achieve that sear is on a screaming hot rock: We’re talking 755 degrees!

There is so much more to a meal than just its taste -- it’s the way it’s presented, the sound of sizzling food, and you can’t forget about the aromas.

This article is sponsored by Certified Angus Beef BrandChef Michael Ollier showed us how to make a Tequila Lime Marinade flank steak. He starts with lime juice and adds garlic, olive oil, and tequila. He also said seasoning before adds flavor but he usually just adds a little salt on the meal after its done cooking. Chef Ollier only cooks with Certified Angus Beef Brand because of the marbling. Flank Steak with a Tequila Lime Marinade.

The advertiser paid a fee to promote this sponsored article and may have influenced or authored the content. This article is sponsored by Certified Angus Beef BrandIts summer which means its time to put your grill to work. Host Jason Carr chatted with Michael Ollier a chef with Certified Angus Beef Brand about finding the best temperature to grill the perfect steak. Marbling is where you find all of the flavors for your meat and Certified Angus Beef has just the right amount of marbling for a juicy steak. For more information visit certifedangusbeef.comWatch the video to learn how to get a perfectly grilled steak.

The advertiser paid a fee to promote this sponsored article and may have influenced or authored the content. This article is sponsored by Certified Angus Beef BrandThis week we are celebrating dads as we prepare for Fathers Day on Sunday, June 21st. And why not treat your dad to a tasty steak while youre at it? The tips he gives his son is to have high heat for a good crusted finish and rotate while cooking to create diamond grill marks. Watch the video to learn more about Certified Angus Beef.