It’s hard to mess up a good-quality rib eye. Its natural fat and marbling produce an ultra-juicy, tender steak. Leaner steaks ...

Want the best-tasting steak possible? Cook it in one of these fats.

Frequent flipping also helps keep the pan hot (because you're not dumping new cold surface area onto it all at once) and ...

It’s a trope, but it’s also true: Butter makes everything better. French pastries would just be sad crackers without it. Leave it out and silky pan sauces become nothing but meat juice. While a knob ...