I found myself nearly trembling with excitement while staring at the gorgeous 40 Day Bone-in Ribeye ($51) at David Burke's. It certainly looked impressive, with a gorgeous browned exterior and meat cooked exactly to medium rare. But it was all the things I couldn't see that truly set this steak apart.
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About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.
Perfectly cooked, butter-basted steak with a deep brown crust flavored with aromatics.
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.
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.
How to grill delicious bone-in ribeye steaks.
All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more.
Have you been drooling over this insanely well-marbled cowboy chop ever since Kenji gave us grilling tips for it? If you just nodded, or have started drooling in the last three seconds, you're in luck. We're giving away three Cowboy Chop packages for Father's Day, which includes the two-pounder bone-in ribeye steak from Double R Ranch Co. Enter to win here.
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.
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.
[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...
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...
Men love meat. Particularly steaks. Especially grilled ones. This Father's Day, why not skip the fancy restaurant dinner and prepare your dad Marinated Ribeye Steaks instead? While ribeyes are more expensive than many other cuts of beef, they are well...