Sear the tuna steaks. Typically, one minute on each side in a hot pan set to medium-high heat produces a medium-rare doneness ...

In Ohio’s restaurant landscape, the Ribber has earned its reputation the old-fashioned way—by serving exceptional food consistently for decades. When you push open the door, you’ll immediately sense ...

Some culinary experiences are worth putting miles on your odometer, and the prime rib at The Peddler Steak House in Greenville, South Carolina, is precisely that kind of destination-worthy dish.

With ribeyes almost $25 a pound, David Holloway offers up some alternatives that when cooked well taste really good.

If you want to ensure that your homemade steak is cooked perfectly on the grill, one chef has some instructions for you.

Pennsylvanians weigh in on the best and worst Outback Steakhouse dishes—from tough sirloins to mouthwatering ribeyes and ...

Skip the chains—these steakhouses serve sizzling, crave-worthy cuts that steak lovers trust for every celebration.

Before you cook up one of the most affordable cuts of meat on the menu, heed one expert's advice and avoid cooking your steak ...

Ribeye: This cut comes from the rib section of the steer. It has lots of fat marbling throughout, making it very tender and full of flavor. Both bone-in and boneless ribeyes can be grilled, just make ...

This classic steak pizzaiola features tender beef simmered in a rich tomato sauce with garlic, oregano, and peppers. It's an ...

Ebels said your rare steaks will have more blood, making them more flavorful and tender. For a medium rare steak, you’ll cook it until it’s about 135 degrees.

How to know whether the steak is rare, medium rare or medium In general (and it depends on the cut of beef and the heat of the grill), a 1½-inch-thick steak will cook to medium rare in 12 to 16 ...