Try that and I promise you that you will have a perfectly cooked steak every time. Have your chosen sides ready to serve, and while the steaks are resting, fry an egg per steak sunny side up.

It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work. This steak is noticeably more tender with a rich and buttery texture, much of which is ...

Searing both sides heavily for two to three ... If you’re craving rib-eye flavor but your wallet says otherwise, the chuck eye steak is an excellent alternative. Sometimes called the “poor ...

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 ...

In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is ...

Drain on kitchen roll. For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well-done steak), depending on how you ...

It's a popular cut of steak because of its tenderness ... Fernet, dry-aged rib-eye and bone-in filet with three sides - all shared with the table. And one dessert for everyone if you must.

Combine the mustard powder, salt, coffee and pepper in a small bowl. Reserve half and sprinkle the rest over both sides of the steaks. Set aside at room temperature to marinate. Meanwhile ...

With the launch of three new USDA Choice steak cuts, Trader Joe’s is making ... and it’ll set you back around $21 a pound. Tender rib-cut steaks are also an easy choice at the grocery ...