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 ...

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 ...

Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by Kris ...

"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 ...

Curtis Stone is a bit of a beef expert. The celebrity chef, who recently launched an Angus Pure Beef Collection with HSN, began his career in a butcher shop and now owns a meat restaurant and butcher ...

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 ...

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 ...

I made Gordon Ramsay's air-fryer steak with a coffee and chili rub and was blown away. His rub had 11 ingredients that created a complex, spicy, sweet, and salty flavor. In 20 minutes I had a juicy, ...

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 ...