If you are at you local meat market or grocery store and see a steak that is not blood red ... If you want the best of the best, he recommends the rib-eye. "Rib-eye is the butcher's choice ...

Rib eye steak can seem intimidating to cook, but this dish couldn't be more simple. Based on a recipe from Alain Ducasse, this method has essentially two parts: seasoning the meat well and letting ...

He was also a contender for Food & Wine's "The People's Best New Chef in New England." Rib eye steak can seem intimidating to cook, but this version couldn't be simpler. Based on a recipe from ...

But chew on this, steak lovers: Your medium-rare cut is getting rarer, in both senses of the word. A few days after Wagner’s experience, I ordered a boneless rib-eye medium-rare at Del Frisco ...

I love a good rib-eye because of the complexity and richness ... Technique tip: Avoid using heavy dressings for a salad that is accompanying a steak. With a great cut of meat, the juices from ...

But you can also ask your local butcher for a 3-inch-thick bone-in rib-eye steak, cut from the chuck end, as a substitute. Because these steaks are so large, it is important to remove them from ...

Despite its mouth-watering qualities, rib eye is among the most expensive cuts of meat and therefore is the No. 1 candidate to swap for a cheaper cut of steak. Speaking with another meat expert ...

Out of all of the steaks you could have selected for your meal, you've selected a rib eye steak. Because butchers cut rib eye steaks from an especially wondrous portion of the cow, you're in for ...

Juicy steak is always a crowd-pleasing main course, but chef Michael White takes it one step further by choosing premium rib eye beef and coating it in flavorful rosemary salt before grilling.

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 ...