When we think of marinating steaks, we tend to think of cuts like skirt steaks, flank steaks, chuck roasts, and even strips.

To steak lovers, few names evoke as much intrigue and bewilderment as Delmonico and Ribeye. These are not mere chunks of ...

"Meat and potatoes" has long been a phrase meant to describe something as "basic," but when the meat is a perfectly cooked, pan-seared steak and the potatoes are golden brown and coated in an herbed ...

FARGO — This week’s recipe for grilled T-bone steaks is inspired by a recent sale at Hornbacher’s that was just too good to pass up ($7 off per pound!). A T-bone is a premium cut of beef that ...

SAN DIEGO — My first experience with Maitre d'Hotel Butter was at Adolph's Restaurant in Park City, Utah where I worked. We used the butter on everything that came off the grill as well as the Rack of ...

What She’s Known For: Making her tiny town a dining destination. Forthright New England cooking punctuated with fresh surprises. ONE NIGHT, exhausted after a long shift at her previous restaurant, ...

1 ea. fresh bulb of garlic cut off the top of garlic bulb Place garlic bulb on a baking sheet drizzle with olive oil and sea salt Put garlic in a preheated oven at 350 degs. For 20 minutes until is ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Sure, Delmonico’s in the Financial District bills itself as a steakhouse, ...