Cooking the perfect steak takes practice. And when it comes to a popular cut like a ribeye, there are some common mistakes you'll want to avoid.

Cooking a ribeye perfectly every time can be tricky, but chef David Raines shows how easy it can be. Raines, a chef trained in Michelin Star restaurants and owner of The Flora Butcher in Flora, said ...

There’s an undeniable urge to roar — or at least growl — when setting a thick steak into a ripping hot pan. Hearing the hard hiss of the sizzling fat is satisfaction enough, but then the smell of ...

"Lower the heat, add 20g butter, a crushed garlic clove, and a sprig of rosemary or thyme. Tilt the pan and spoon the melted ...

(WTNH) — It’s time to get out your grills! Chef and Co-Owner at Olmo Craig Hutchinson spoke to Good Morning Connecticut on how to cook the perfect ribeye steak. Remove steak from refrigerator and ...

Thick steaks require a little more strategy than the average cut. Some methods call for starting a steak on the stovetop or grill for a beautifully caramelized exterior crust and then finishing in the ...

Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small ...

Coppa steak, or pork collar, is a well-marbled pork steak and an inexpensive cut for anyone who loves rib eye. Here’s how to ...