There’s something deeply satisfying about slicing into a perfectly cooked ribeye steak, especially when you’ve nailed it at home. This method—searing first for a rich crust and then finishing slowly ...

Cooking a ribeye perfectly every time can be tricky, but chef David Raines shows how easy it can be. Raines, a chef trained in Michelin Star restaurants and owner of The Flora Butcher in Flora, said ...

There’s an undeniable urge to roar — or at least growl — when setting a thick steak into a ripping hot pan. Hearing the hard hiss of the sizzling fat is satisfaction enough, but then the smell of ...

1. French the bone on each steak.2. Combine the two peppercorns, salt and mashed garlic and season both sides well with the mixture.3. Heat a skillet until very hot. Add the oil and butter and quickly ...

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your ...

Yes, my friends, it's possible to have your steak and eat it, too. There's very little debate that the tenderloin is the most tender of all steaks, and perhaps some debate that rib-eye steaks have the ...

Gustavo Tosta's debut cookbook, "Guga: Breaking the Barbecue Rules." Summer is officially here, and for food fans that means everything from simple recipes that let seasonality shine with farmers ...