Anyone even marginally aware of baseball knows the name Nolan Ryan, legendary Texas Rangers pitcher and one-time team president and CEO. They might not know that the Hall of Famer has a second passion ...

Just as important as it is to rest a steak once you've finished cooking it, you must start by allowing it to reach room ...

If you have time, let the meat marinate for two or three days. The cooking can be smoky, but it’s over quickly. Really Old-Fashioned Marinated Rib-eye Serves 4 1/2 bottle rich, full-bodied red wine, ...

SEATTLE — Father's day is just days away and whether you want to grill outside or in, Safeway’s Chef Ambassador Joel Gamoran has tips from grilling the perfect ribeye with a reverse marinade. Add all ...

The recipe for a perfect steak marinade reads a bit like an alchemical spell: a quarter cup of acid tamed by half a cup of oil, seasoned with a sprinkle of salt, pepper, and thyme, and infused with ...

4 (12-ounce) rib-eye steaks, sliced about 1-inch thick Instructions: Pound steaks with a meat tenderizer or pierce with a fork. Place steaks in a glass dish. Combine teriyaki sauce, steak sauce, soy ...

This boozy beef takes on a fun East-meets-West flavor profile with the addition of hoisin sauce and ginger. Instructions: Whisk the hoisin sauce, honey, ginger, garlic, whiskey and salt together in a ...

You can also try this recipe with different cuts of meat: strip, T-bone, porterhouse, or tenderloin. In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat.

In a small bowl, combine oil, garlic, red wine vinegar, soy sauce, honey, Worcestershire sauce, basil, tarragon, Creole seasoning and black pepper, stirring to mix well. In a zipper bag, add marinade ...

Place all the ingredients in a small bowl and mix well. Makes about 1 1/4 cups. May be refrigerated for 1 day; serve at room temperature. Place the steaks in a large shallow baking dish or pan, cover ...