The ribeye cut is understandably famous — its mouthwatering qualities make it one of the most in-demand steaks around. Sourced from the rib primal, this area of the cow contains an abundance of ...

boneless New York strip, sirloin, or rib-eye steaks (12 ounces each) or 4 filet mignon or tenderloin steaks cut 1-to-1 1/2 inches thick (8 ounces each) Kosher salt, to taste. 3.

1 lb. beef rib-eye steak. Kosher salt and freshly ground black pepper. 1 tsp. extra-virgin olive oil, plus more to serve. 1½ c. dry Marsala wine. 4 oil-packed anchovies, patted dry and minced ...

1 large (1½-inch thick) boneless rib-eye (or strip) steak (about 1¼ pounds); see tip below; 3 scant tablespoons whole black peppercorns; Kosher salt (such as Diamond Crystal) ...