Rib-eye

11.26.17

How-To: Make the World's Best Sandwich with Action Bronson

While a regular butcher's sandwich usually consist of some meat on bread with very little garnish, this version is as over-the-top as the man showing you how to make it.

7.20.17

This Perfectly Grilled Rib-Eye Is Almost Impossible to Mess Up

An expertly grilled rib-eye doesn't require a lot of accoutrements or seasoning. This juicy slice of heaven is perfect on its own.

6.16.17

Celebrate Father's Day with Steak, Garlic, and 16 Tablespoons of Butter

He who loves the dad joke will also love the pan-seared rib steak.

1.31.17

This Rib-Eye Steak Is Delicious, But the Secret's in the Sauce

It sounds too easy. It looks too easy. And we’d be damned if we didn’t want to spread this sauce on everything, ourselves included.

10.29.16

Here's How to Make Action Bronson's Incredible Rib-Eye Sandwich

We've got the recipe for Mr. Wonderful's butcher sandwich with steak, ricotta salata, basil, Calabrian chile paste, and a magical secret ingredient.

7.24.16

Dirty Work: The Juiciest Rib-Eye Is Packed with the Best Flavors from Southeast Asia

“The first dish I introduced to LA people was kokoda, which is like a Fijian ceviche. I knew if LA people were already sashimi- and ceviche-mad, they would really get it.”

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5.25.16

Grilled Rib-Eye Steak Recipe

A good rib-eye is very thick because it gives you more leeway to give you char, extra crust, texture, and it can easily feed two.

8.4.15

It’s Hard to Enjoy Going Out to Dinner When You’re a Chef

I don't think of myself as a demanding person, but since I work in a kitchen, I simply know the way certain things need to be prepared. If I don't think something tastes good at a restaurant, I’ll let them know. I’m paying for it, right?

7.3.15

How-To: Grill a Rib-Eye

Chef Jesse Griffiths of Austin's Dai Due Butcher Shop and Supper Club teaches us how to perfectly grill a ribeye steak so we can have something to eat while we drink cheap ass beer and watch fireworks this weekend.

5.18.15

The Future of Steak Lies with the Vegetarians

Having less meat eaters in the world would improve the quality of meat. Over time, industrial farming would vanish and we'd get back to local production, with cattle being bred in accordance with the environment.

2.7.15

How to Get an Education in Meat

When one Brooklyn chef was dissatisfied with the available meat offerings, he looked to a small, one-year-old company based in Pennsylvania for delicious, humanely slaughtered animals with signature flavor profiles.

6.6.13

Chef's Night Out: Andrew Zimmern

You might know Andrew Zimmern from his Travel Channel show Bizarre Foods in which he wolfs down unsightly things halfway across the world. Maybe you've wondered what he eats when he's out with friends in New York.