But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs ... A 1 1/2-inch steak should cook for about 5 minutes on each side in a hot skillet or grill.

Made with charred summer squash and bell pepper, salted smoked almonds, sherry vinegar, and spices, it’s packed with complexity and depth —a perfect partner for beefy hanger steak and a side ...

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips, but ...

Get your grill good and hot, and pop them on. I like my steaks medium-rare, so I give them two to three minutes each side until they have a nice crust, and my meat thermometer tells me they are at ...

3. Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and black pepper and grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. Transfer the ...