Rib Eye Steak

This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.

This grilling technique will make you the talk of the cookout.

A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.

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 culinary icon bibimbap at home takes time, care, and possibly a trip to a Korean grocery store, but it’s well worth it for this recipe.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.

How to make steakhouse-quality steak at home.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

Never mad about shishito peppers making an appearance.

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.

Chefs everywhere know it: Fire is where the magic happens.

Make sure the butcher cuts the marrow bone in half for you.

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.

For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.