Cooking a ribeye perfectly every time can be tricky, but chef David Raines shows how easy it can be. Raines, a chef trained in Michelin Star restaurants and owner of The Flora Butcher in Flora, said ...

There’s something deeply satisfying about slicing into a perfectly cooked ribeye steak, especially when you’ve nailed it at home. This method—searing first for a rich crust and then finishing slowly ...

When the bell rings at the front door of Arnold’s Butcher Shop on Thousand Oaks, owner Arnold Fernandez has a pretty good idea what his customers will order. They want steak, namely rib-eye, and lots ...

When choosing coppa steaks at the butcher counter, “Look for how bright and deep the color is,” says Niel. You should also look for well-marbled steaks with fine, almost web-like thin white streaks.

We may receive a commission on purchases made from links. Nothing hits the spot quite like a thick-cut steak that's been cooked to perfection. It can be an ideal thing to prepare for a dinner date, ...

It's not surprising that some of the country's most-beloved restaurants are steakhouses. The atmosphere is lively and luxurious, and a great steakhouse is perfect for a celebratory dinner. But ...

Put aside your chef’s knives and fancy sous vide — we’re here today to introduce you to your new favorite home cooking technique: the reverse sear. Learning to cook steak this way will forever change ...

Yes, my friends, it's possible to have your steak and eat it, too. There's very little debate that the tenderloin is the most tender of all steaks, and perhaps some debate that rib-eye steaks have the ...

Budget meat cuts often get a bad rap for being tougher and less naturally flavorful than so-called “premium” cuts like filet mignon and porterhouse. “It’s sort of entered the zeitgeist with chefs and ...