Preheat oven to 350 degrees F. Take a cast iron pan and set over medium-high heat. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye ...

"This dish has a big payoff in the flavor department but is simple to execute," says the celebrity chef Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...

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 ...

Hanger steak is a new cut to many of us. However, it's been around as long as there's been beef. Sometimes called, "Butcher's Steak", it was often a cut that butchers kept for themselves rather than ...

A perfectly cooked steak is what many people — with good reason — think of as a perfect meal. This is a classy take on a restaurant-quality steak dinner, and other than remembering to salt the steak ...

Preheat a grill to high. Preheat oven to 375 degrees. Thread meat onto 8 flame-resistant skewers and lightly brush with olive oil. Arrange peppers on a baking sheet and drizzle with 2 tablespoons ...

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 ...

Cooking prime rib requires a methodical approach. Award-winning chef Jean-Pierre has some expert thoughts on how you can ...

Move over, rib-eye. Biting into a thick, roasted, sizzling Romanesco slice with olive oil, spices and dotted with pistachio makes for a mouthwatering and satisfying main course. The tomato-based sauce ...

Learn the differences (and similarities) between these cuts. Prime rib and ribeye come from the same area of a cow, but prime rib is a larger cut that is broken down into a roast, while a ribeye is ...

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 ...