Thank you for watching my best tomahawk ribeye steak I've ever had video. On this video, I took a page from Guga's book and ...

A tomahawk steak comes from the rib primal section of a cow. The reason why it’s called a tomahawk steak is because the ribeye cut is left intact with at least 5” of rib bone. This cut is also ...

In this steakhouse-worthy dish, chef and TV host Tyler Florence takes a Tomahawk ribeye, an already next-level cut of steak, and takes it one step further with a rich, herby béarnaise sauce.

Remove 2 the Tomahawk steaks from the refrigerator and let sit at room temperature for 1 hour before you plan to grill. Prepare an outdoor grill for two-zone, medium-high heat. Soak a piece of Oak ...

Texans are a prideful bunch, we all know that. They're proud of their land, animals and history, among other things, especially the history of cowboys on the cattle drive. Those steer wranglers ...

"If it's something really big like a tomahawk, I'll go eight minutes." If you're cooking more ribeye steaks than you can sear at once, that's not a problem. Raines said sear them in batches and ...

This high-end steakhouse specializes in serving its steaks on a 500-degree plate that's still sizzling when it reaches your table. Find cuts from filets and New York strips to tomahawk rib-eyes ...