A 200 day dry aged ribeye steak grilled to perfection at 1500ºF on the Blazing Bull Grill! <a href=" The perfect grill to get ...

2. Uncover bell peppers; remove and discard stems, seeds and charred skins. Slice into 1-inch strips, and toss with oregano ...

Remove your steak from the refrigerator about 30 minutes prior to grilling for best results. Pat dry with a towel and season your steak generously with salt and place on a pre-heated grill.

2 (10-oz.) rib eye steaks (about 1-in. thick) 1. Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning ...

Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12 to 15 minutes.

When I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat ...

Cindy B While “Sideways” put this steakhouse on the map for movie buffs in 2004, California food enthusiasts have been making ...

Find everything from prime rib and surf and turf to Des Moines' favorite steak de Burgo at these steakhouses in the Des ...

On July 2, grill-loving chef Brad Wise will open Rare Society at the $800 million, 40-acre Uncommons mixed-use development ...