Massive. Marbled. Mouthwatering. If you're cooking a Tomahawk steak, there's only one way to do it right: the reverse sear—and we’re doing it over a charcoal BBQ for that unbeatable smoky flavor. In ...

Prime rib isn't a steak in and of itself. It's a cut taken from the rib primal of the cow (between the shoulder and loin) and the whole cut usually includes a half dozen ribs. It's sometimes sold bone ...

Sliced ribeye steak on plate with salad greens - Kara Barrett/Mashed We may receive a commission on purchases made from links. When you think of searing a steak, there's a good chance that the searing ...

If you’ve ever struggled to cook a steak that’s perfectly pink from edge to edge (🙋🏻‍♀️ me! me!) with a beautifully crisp crust, the reverse sear method is your new best friend. This technique flips ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

After years of pan frying steaks to the charming tune of Brooklyn smoke detectors, I was delighted when I finally learned about reverse searing—a cooking method where you slowly bring the steak up to ...