But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your ...

Prep Time 15 minutes plus 1 hour marinating and rising time 1. Make the stokbrood. To make the dough, combine the milk, sugar and yeast. Allow to stand for 10 minutes. Add the pumpkin purée and butter ...

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips ...

To cook rib-eye steaks, start by seasoning the meat with salt and pepper. Preheat your grill or skillet to high heat and cook the steaks for 4-5 minutes on each side from medium-rare to medium. For ...

A simple marinade of Shaoxing wine ... red wine sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich ...

Rib-eye steaks are cut from the forerib of beef ... Rub all over the meat and leave to marinate for about 20 minutes. Light the barbecue. Allow the flames to flare up and die down, then wait ...

3. Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and black pepper and grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. Transfer the ...

In a medium mixing bowl combine the rib-eye steak, Ginger-Soy Marinade, and cola. Cover with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, make the Balsamic-Soy Onions ...