If you find yourself with a giant prime rib, you don't have to cook it as is. You can divide that prime rib into over a dozen ...

The truth about the tomahawk steak-- and the reason why you might want to think twice before ordering one in a restaurant-- is that it's really just a ribeye with a rib bone attached. As such ...

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 ...

The Secret to Cooking the Perfect Bone-In Rib Eye Steak, according to Chef Wade Wiestling, VP of Culinary for Mastro’s Steakhouse in New York City. Cooking a flawless bone-in ribeye steak takes ...

Make any weeknight meal special with these easy French recipes, including quick and delicious dishes from Julia Child, ...

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, but ...

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 ...