We spoke with a professional chef to learn best tips that will help you prepare a restaurant-quality ribeye steak in the ...

Gordon Ramsay, whose hypercritical demeanor shot him to global fame, recently gave a content creator's method for cooking ...

My ribeye was one-and-a-half inches thick, and still chilly from the fridge. After 25 minutes, it had just reached the internal temperature fit for a rare steak ... skillet on medium heat until ...

especially big-boy steaks like the rib eye, people generally like the bravado of eating it super-rare. Hear me out, though: The rib eye is best just shy of medium, or 135° F. A long cooking time ...

Griddle ribeye ... re looking for a medium finish, you should pull your steaks off the griddle once they reach 130 – 135 ...

The ThermoPro Lightning 1-Second Instant-Read Meat Thermometer is here to change the game. This innovative kitchen tool is ...

There are five main cuts of steak – fillet, sirloin, ribeye ... steak is cooked how you like it, temperature probes can be very helpful. Rare will be 52C, medium rare 55C, medium 60C and ...

For a rare steak, aim for fifty degrees, for medium go for sixty and for well done, seventy degrees. I usually take my steak off the grill when it is a few degrees shy of the temperature I want ...