We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up the grill at least once ...

Cindy B While “Sideways” put this steakhouse on the map for movie buffs in 2004, California food enthusiasts have been making ...

Ribeye Aged for 200 Days was inspired by Chef Lennox Hastie the owner and executive chef at Firedoor in Australia. He devised ...

Buckhorn Steakhouse in Winters, California, is precisely that kind of revelation – a carnivore’s paradise tucked into a historic brick building on Main Street. The moment you lay eyes on the rustic ...

We visited national steakhouse chains to find the best—only one impressed us with unforgettable flavor, top-tier service, and ...

Red wine and steak are a classic pairing, but there’s no rule that you can’t serve steak with rosé, sparkling, or even white ...

There are plenty of underrated, wallet-friendly cuts of beef that cook up beautifully with the right technique. We asked ...

1. Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12 to 15 ...

For the steaks 2 ribeye steaks (1–1.5 inches thick) 2 tbsp vegetable oil 1 tsp Elliott’s Steak Seasoning (see above) 2 tbsp unsalted butter.

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 smaller steak cut that's taken from the prime rib. Prime rib is ...

Make no mistake about your favorite beef dishes — with such a wide variety of different cuts and preparations to choose from, there's an understandable confusion between two rib-named favorites: prime ...