Best ribeye steak recipes: Grilled ribeye steak ... where the meat is first cooked over indirect heat (or via sous vide cooking). When it’s 10° to 15°F below the desired temperature, the steak is ...

Sous vide cooking is easy and tasty, but some myths are associated with it that need to be put to rest. Plus, it's more of a hands-off process than many cooking methods out there, which means it can ...

How long is too long for sous vide steak? Today, we explore 2, 6, 12, and 24-hour sous vide steaks, revealing how each cook time changes texture and flavor. Join us to see which sous vide timing gives ...

Preparing a steak for a special occasion can be intimidating. Unless you're a butcher or a professional chef, you likely ...

A tractor trailer carrying more than 40,000 pounds of ribeye steak went up in flames on the side of the highway after the vehicle caught fire early Monday morning.

The best vacuum sealers extend the shelf life of meats, veggies, and even sliced avocados. Here are our top picks for preserving food.

The "carnivore baby" feeding trend has opinions divided as doctors debate whether meat-only diets pack nutrients or cause inflammation and future health problems.

Marinating your steak isn't always the best way to go if you're looking to add some flavor to your meal. Here are the steak cuts you should avoid marinating.

A food expert shared how to identify affordable steak options in Las Vegas, with deals ranging from $22 ribeye dinners to half-price Sunday specials at Sin City restaurants.

The 49ers placed Abdullah (ribs) on injured reserve Monday. Abdullah joined the 49ers in late July due to multiple injuries to the team's backfield, but the 2015 second-rounder suffered a rib ...

But that wasn't all. The department's only vegan firefighter was trying to exinguish the fully involved truck hauling 40,000 pounds of rib eye steaks, The Huffington Post reported.

Stop using butter or oil to cook steak when 1 ingredient makes it juicier Cooking steak may seem simple, but it can come out of the pan tough, chewy or even burnt. An expert has explained why ...