Quality Ribeye with Minimal Effort There’s something deeply satisfying about slicing into a perfectly cooked ribeye steak, ...

The journey to a perfect steak begins at the butcher shop (or let’s be real, your local grocery store). Look for a cut that’s at least 1 to 1½ inches thick. Ribeye, flat iron, NY strip — dealer’s ...

Chef Roy Choi is proving that healthy food doesn't have to mean bland food. On Tuesday, Choi stopped by "Good Morning America" and "GMA3" to demo three standouts from the book: Cold Bibim Noodle Salad ...

Remove them from the oven and ... sliced rib eye instead. Because the beef is so thin, it’s pretty delicate, so you want to be gentle with it as you cook it. If you have the time, it helps ...

Now, let’s address the star of this culinary show—the ribeye steak that has Delawareans ... still bubbling from the oven, the contrast between warm, cinnamon-spiced fruit and cold vanilla ice cream ...

Photo Credit: Surotkin Now, let’s address the star of this culinary show—that legendary ribeye steak that has ... still bubbling from the oven, the contrast between warm fruit and cold vanilla ice ...

In the restaurant, we rest meat at 56°C (in a Thermodyne – a special low-temperature oven) to ensure it doesn’t get cold ... rule of thumb for absolute beginners. A medium-rare rib-eye feels different ...