Food Republic wanted to know how to grill the perfect steak. After all, cooking with such high heat is an art form. To learn ...

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 ...

Ribeye is one of the juiciest, most tender cuts that a steak-lover can get — so much so that it doesn't need to be cooked with the bone in. Because of its high quality and robust flavor, it ...

Prime rib and ribeye come from the same area of a cow, but prime rib is a larger cut that is broken down into a roast, while a ribeye is smaller steak cut that's taken from the prime rib.

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

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 ...

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: ...

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 ...