For an especially beefy experience, it's hard to top a ribeye. But there's an alternative cut that's just as delicious, and ...

But if you seek experimentation, you can serve white wines with steak, especially if sauces or sides call for fresher flavors ...

This is the steak worth pulling out that vintage bottle of wine to celebrate. IE 11 is not supported. For an optimal experience visit our site on another browser.

Delmonico Refers To A Thick-Cut Style Of Steak The Delmonico is among the most indeterminate beef styles. The meat itself can come from the rib, short loin, or even chuck part of the cow.

For his money Peisker thinks the chuck eye steak, sometimes called the Denver steak, is the “prince of the grill,” so called because it’s related to the rib-eye.

Classic cuts of steak seem to be even more popular this season — here are some expert level tips for serving them.

Steak tips! This cut is beloved by chefs as it boasts an intense beef flavor while costing much less than pricier choices like rib eye or fillet mignon. Steak tips also cook in under 25 minutes ...

Reduce heat to medium-high (400°F to 450°F), and continue to grill, covered, turning occasionally, until a thermometer inserted in thickest portion of rib eye registers 115°F, about 30 minutes ...

A Marsala pan sauce is obligatory. We opted for a medium-rare, inch-thick rib-eye steak, cut into thin slices after cooking for piling onto mozzarella-topped bread that’s been broiled to make the ...

In a cut like this boneless rib-eye, the grain runs vertically, from top to bottom. Slicing at an angle, then, from top to bottom, is one way to cut against this type of grain. Credit ...