For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings. Preparing the Korean ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

Cutting meat against the grain shortens the length of the muscle fibers for a more tender bite. Here’s how to identify the ...

Anthony Bourdain was famous for his straightforward and no-nonsense approach to cooking ... of steak including entrecôte (a thin cut of boneless ribeye from between the ribs), côte de boeuf ...

Ever heard of filet mignon or cote de boeuf? But the actual best ... no matter how you slice it (or cook it), just remember ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...

After working in the food industry for years, I'll never order chicken at a steak house, but there are dishes and cuts of ...

Here's how I cook different cuts of meat for the best steak. Filet mignon plays well ... the Tomahawk is actually a rib-eye or cote de boeuf. Related stories The extra 5 inches of bone can be ...