But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs ... Because of their high fat content, rib eyes do well when cooked in a cast iron skillet.

An alert employee at the supermarket witnessed what the sheriff’s office called a “meat heist” and described the thieves to ...

the rib-eye. Give me all the fat; even better when it's bone-in." Then there's the age-old adage about not ordering well-done steaks. It's an apt reminder from executive chef Eric Mickle of Salt ...

For that reason, his go-to order is: "A big char-broiled dry-aged rib-eye or NY strip with Béarnaise sauce." It's no secret that many chefs loathe cooking well-done steaks. "Cooking a steak to ...

A perfect interplay of acid from the wine and sumptuous fat, red wine sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York ...

Rib-eye steak with a rich and creamy béarnaise ... 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad.