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I like to grill my 1 1/2 inch beef tenderloin steak at 500F+ for the amount of time in needs to get to medium - rare (usually 4 or 5 min as side). But many folks (my father-in-law) likes to grill at 375Fish for a longer time. Which way do you grill your steak and why? Do certain steak cuts...

I'm having some friends over on Saturday and was thinking of making linguine con le vongole (clams). However, I'm not sure what I should serve as the next course. Any suggestions? I really don't feel like making a fish or seafood as a secondo but maybe a meat dish? How about Veal Saltimbocca or...

Okay so I'm making my usual braised beef ribs for some guests on Saturday and was wondering if anyone would like to add some suggestions to jazz it up. I serve the ribs with roasted garlic and parmeggiano cheese mash and some light dressed veg like stemmed carrots and asparagus. Heres my beef...

What is the difference? Other than grill marks? Can someone tell me what the difference is in flavour and even texture, when you grill a steak on a gas grill in comparison to cooking in a CI skillet and oven broiling it? I could surely understand the difference if one was BBQing with wood or...