Steak. The very word conjures images of scorched grills, crusted over, and deeply colored, juicy meat. For chefs and cooks at ...

Curtis Stone's Grilled Rib Eye Steak with Roasted Bell Peppers 2 medium red bell peppers 2 medium yellow bell peppers ⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided ¼ cup chopped fresh oregano ...

1. Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12 to 15 ...

Reverse-Seared Bone-in Rib-Eye Steak June 12, 2025, 7:45 AM EST / Updated June 12, 2025, 6:26 AM PDT Kristin Groark Matt Groark ...

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more 2 1½"-thick bone-in rib-eye steaks (1–1½ lb. each) ¼ tsp. freshly ground pepper, plus more ½ ...

We rounded up the best cuts of steak to grill with the help of James Peisker, chef and co-founder of Nashville-based Porter Road, which happens to be our top pick. Read more of the greatest hits ...

Technique tip: Take the steak out of the refrigerator 45 minutes before grilling to allow for better, more even cooking.

(Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce.

Explore Long Island's prime rib specials throughout the week, featuring top restaurants offering delicious cuts, from The James in Babylon to Wantagh Inn.