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 ...

There are many ways to cook a juicy piece of steak. During the summer take advantage of your grill and cook your favorite cut ...

Chef Vartan Abgaryan of Yours Truly in Venice serves Flannery’s Jorge steak with a floral herb and citrus gremolata, teeming with sweet poached garlic cloves, and a side of grilled broccolini dressed ...

"This is a great weeknight steak recipe that uses easy-to-find herbs and a few kitchen essentials to really maximize flavor," says chef Hillary Sterling of Ci Siamo in New York City, who shared her ...

Ribeye is a coveted cut of steak, yet chances are you're cooking it incorrectly. Our expert shares a simple technique to ...

"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 ...

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 ...

Anthony Bourdain’s top beef pick: the bone-in ribeye, aka côte de boeuf. Its rich marbling delivers flavor, juiciness, and melt-in-your-mouth texture. Bourdain’s cooking method: sear on high, roast in ...

The differences between cooking a ribeye versus a sirloin steak all lie in their marbling. While the presence, or absence, of fat impacts a cut's cooking requirements, both types of beef still share ...