My newfound love of cooking is how I became intrigued by Bourdain’s favorite cut of beef: the côte de boeuf. Known as the ...

From the same section of the cow as the prime rib, a ribeye is a single steak, sliced on its own, taken from the rib section ...

This steak is noticeably more tender with a rich and buttery texture, much of which is likely due to the ribeye's high fat content. Its generous marbling keeps the steak juicy throughout cooking ...

If you’re pan-searing a steak and you want one that cooks well with this method, choose the rib-eye steak ... blanched potatoes in a bowl add in 1 beef cube and sprinkle some rosemary then ...

To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each steak for 1½–2 minutes (or according to ...

Whether you are a steak lover or just beginning to get a taste for it, shopping for a cut of beef can be a thrilling ... may never be the same again. Ribeye cap steak with garnish ...

Witt said. Although the recipe calls for beef short rib, any tender cut will do, such as a New York strip or a ribeye — "something that you can grill over high heat fast and it's already tender ...

Steak is a go-to dish for a special occasion. Whether I've got a fillet, sirloin, ribeye, rump or hanger ... fat content and breed of beef. Plus, your butcher will be able to talk you through ...

Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock, sugar, vinegar, star anise, chilli flakes, cumin and coriander, bringing to a simmer for five minutes.