After your steak is cooked, always, always let it rest before cutting into it. We know the wait can be torturous, but it’s crucial for the juiciest steak possible. When meat is cooked, the ...

You're at a restaurant with friends, and you've got a mouthful of gristle to get rid of. Where do you put it, and how do you get it there? Here's what to do.

Discover Arizona steakhouse chains serving standout ribeye steaks, from upscale Scottsdale venues to historic Phoenix ...

Forget well-done ribeyes! This premium cut reaches its flavor peak at medium-rare (130-135°F). The USDA recommends a minimum ...

Directions: Remove the steaks from the refrigerator and let them rest at room temperature for an hour. Prepare a charcoal or gas grill, or preheat the broiler and position a rack four inches from ...

For charred or grilled steaks, our sommeliers all agreed that a bolder wine choice works best. Beaumard suggest cabernet ...

2 Cedar River Farms 22- to 24-ounce bone-in ribeye steaks 2 large beefsteak tomatoes, sliced into ¼-inch thick slices 6-8 large asparagus spears, blanched in boiling, salted water for 1 ½-2 ...

There's a reason pro chefs love this method for cooking thick cuts of beef. Here's how to reverse sear your next ribeye or ...

View Nutrition information about Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled. Avoid extra calories by making healthy food choices.

View Nutrition information about Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled. Avoid extra calories by making healthy food choices.