Preheat oven to 400 degrees. Using a medium size bowl, mix all the dry ingredients together. Coat the ribeye with mustard. Sprinkle dry rub on both sides of the ribeye. Season both sides of the ribeye ...

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

It's called the ribeye cap. The ribeye cap steak is the third most tender muscle and is loaded with flavor. Kari Underly, meat educator and author of "The Art of Beef Cutting: A Professional's Guide ...

Cooking steak is an art, and like any masterpiece, its success depends on the right techniques and tools. The trick is to pair each cut with a cooking surface that enhances its top qualities. Choosing ...