'rib-eye' on Serious Eats

Video: Behind the Cote de Boeuf at Abe & Arthur's

Let's preemptively kick off the summer with a mouthwatering inspiration known as the cote de boeuf. A lot of love (and butter) goes into the 40 ounce ribeye, and we're all the happier for it. It's admittedly not standard Memorial Day weekend barbecue fare—it's aged for 28 days and is cooked in four stages: in an infrared 1,700 °F salamander, a regular oven, and a clarified butter bath. More

The Food Lab: How to Grill a Steak, a Complete Guide

Summer's here, so now seems like as good a time as any to re-examine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our end goal is. The real debate is, what's the best way to get there? You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot... ahem, wait for it... at steak. More

Dinner Tonight: Black Pepper-Honey Rib Eye

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

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