When the bell rings at the front door of Arnold’s Butcher Shop on Thousand Oaks, owner Arnold Fernandez has a pretty good idea what his customers will order. They want steak, namely rib-eye, and lots ...

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 ...

Did you know that you can find Weber Grills and accessories at your local Tractor Supply? That is exactly where this Weber ...

Yes, my friends, it's possible to have your steak and eat it, too. There's very little debate that the tenderloin is the most tender of all steaks, and perhaps some debate that rib-eye steaks have the ...

Sirloins are leaner and can dry out more quickly if you overcook them, so the key is to watch how long they are on the grill.

Rippled with fat, extra thick rib-eye steaks end up with charred crusts after an initial, intense stovetop sear, and buttery, tender centers after cooking through in a low oven. This technique is the ...

Prime rib and ribeye come from the same area of a cow, but prime rib is a larger cut that is broken down into a roast, while a ribeye is smaller steak cut that's taken from the prime rib. Prime rib is ...