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 ...

Have you ever wondered how to achieve that perfect juicy, tender and flavorful steak? It all comes down to temperature and ...

"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.

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 ...

I put the Kamado Big Joe to the test, cooked some high temperature steak pizza. Getting the ceramic BBQ B.J. cooker to temp ...

A meat thermometer is a great tool for checking if your steak is rare, medium rare ... inside scoop on how pro chefs measure doneness of ribeye, strip or flank, I spoke to Joe Flamm, chef ...

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 ...