[Photographs: J. Kenji Lopez-Alt] Note: For best results, use prime, bone-in ribeye steaks. Ask your butcher to cut them at least 1 1/2-inches thick. Each bone-in steak should be about 1 pound. Boneless steaks can be used as well. They... More

While I like dressing up some neglected cuts of beef, I'm not much for drowning a beautiful rib-eye in a sauce. That's why I love this recipe from the The Splendid Table's How to Eat Supper. The steaks are dipped into a mixture of red wine, honey, and black pepper for just a few minutes, and then cooked. You don't really need to worry about anything other than whether the steaks are perfectly cooked. More

When I opened up Cooking the Cowboy Way in search of dinner, I had one thing in mind: steak. I found more recipes than I could count, but was drawn to this simple recipe with big flavors: a spicy, salty-sweet rub and a disc of compound butter melted over it. More

[Photograph: Nick Kindelsperger] I know this is a recipe for a rib-eye steak, but let's be honest and call this recipe what it is: a well-designed umami bomb. It's one the richest, meatiest things I've eaten in a while, and... More

I'm still new to this whole Korean barbecue world, but my first foray into the cuisine amazed me. It was kalbi (or galbi), and it has you take thinly sliced short ribs (one of the toughest, fattiest cuts on the... More