Cooking a ribeye perfectly every time can be tricky, but chef David Raines shows how easy it can be. Raines, a chef trained in Michelin Star restaurants and owner of The Flora Butcher in Flora, said ...

When one orders a steak, that request is always followed by a question: How would you like it cooked? Many of us probably start with what our parents ordered. Eventually, we realize that maybe a ...

From forgiving cuts to difficult ones, chefs explain how fat, thickness, and muscle work for and against you -- and how each shines when cooked right.

There’s an undeniable urge to roar — or at least growl — when setting a thick steak into a ripping hot pan. Hearing the hard hiss of the sizzling fat is satisfaction enough, but then the smell of ...

The timing of this recipe works specifically for boneless strip or rib-eye steaks weighing between 10 and 14 ounces each and cut to a 1-inch thickness, which is what I found most common in grocery ...