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

Since they come from the same section of the cow, entrecôte and ribeye are often looped in together, but what is the actual ...

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

The reason the steak is juicier in the pan is because when it secretes its fat or moisture it stays right there in the pan with it, it’s not escaping to the fire below when grilling.

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 ...

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.

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 ...

A bone-in ribeye from Ocean Prime, a national chain of 17 upscale steak-and-seafood concept restaurants. "Doesn't surprise me" that steak remains America's favorite food, Ocean Prime owner Cameron ...

1 ribeye steak, bone-in, 2-2.5 pounds, 2-inches thick 1 tsp. kosher salt 1 tsp. ground black pepper 2 Tbsp. olive oil 4 Tbsp. unsalted butter 3-4 garlic cloves, peeled 2-3 rosemary sprigs Directions: ...