Ribeye might be better known than picanha in the U.S., but does that actually make it the superior cut of steak? Here's how ...

These steakhouse chains serve some of the best ribeye steaks in the country, from expertly dry-aged cuts to flame-grilled ...

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...

Whether you’re a fan of smoky barbecue, tangy marinades, or a classic dry rub, there’s a rib recipe that’ll fit your style.

But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your ...

If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz ...

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

The beef is flavorful enough on its own, so be light-handed with any bold seasonings and cook it no more than medium. Food & Wine's guide to prime rib has recipes to satisfy every diner.

Season beef with freshly ground black pepper. Place fresh thyme in a roasting dish, sit beef on, ribs down, and place in the oven to roast for 15 minutes. Reduce the temperature to 160C.