When you want to cook to impress, few dinners can top homemade ramen. This shoyu ramen recipe calls for making four important ...

Others, like in this recipe, will trim this portion of a thick-cut rib-eye steak off, tying it together to form a mock filet for the grill.

Truly the perfect tomahawk ribeye steak recipe! 3 1/2 pounds of Tomahawk Ribeye Steak hitting the Yoder YS640 for a forward sear on the Grill Grates. Burning hickory pellets on this cook running the ...

Move the steaks to the indirect or low-heat part of the grill and close the grill. (Alternatively, transfer the steak in the skillet to the oven.) Continue cooking the steaks, checking every 5 ...

Place beef Ribeye Steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.

Season steaks on each side with kosher salt and pepper. Place steaks on the grill and close the lid. Cook for 5 minutes. Then flip steaks over, close the lid again, and continue to cook for an ...

Place the steak, cloves and cherry tomatoes on a baking tray or casserole. Finish off in the oven at 180C for about 10 minutes just to ensure the steak has cooked towards the inside.

2 lb. rib-eye cap steaks 2 shallots, peeled and roughly chopped 1 head garlic, peeled 6 oz. aji amarillo chili paste 2 roasted red bell pepper 2 Tbsp. tomato paste 2 Tbsp. plus 1 tsp. extra-virgin ...

I used a rib eye for this recipe. Chelsea Davis Cox suggests using New York or rib-eye steaks, so I went with a 1-inch thick rib eye. This was my first time using truffle oil to coat a steak.

This Philly cheesesteak recipe from a Philadelphia-born cookbook author will satisfy your cravings for the rich beef, griddled onion, cheese sandwich.

2 Jorge steaks (see note above) or other 3-inch-thick, bone-in rib-eye steaks (36 ounces each) Olive oil (not extra-virgin) Flaky sea salt and freshly cracked black pepper 1 pound broccolini, trimmed ...