"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.

Ribeye enthusiast? Go with the dry-aged ribeye. Dry-aged steaks are still your favorite steaks, just better. If you’ve ...

Can Worcestershire sauce take dry-aged steak to the next level? 🐄 With its blend of tangy, sweet, and savory notes, we aged ...

Preheat a grill to high. Preheat oven to 375 degrees. Thread meat onto 8 flame-resistant skewers and lightly brush with olive oil. Arrange peppers on a baking sheet and drizzle with 2 tablespoons ...

The Black Angus beef from Niman Ranch and wagyu steaks from the Beeman Family Ranch are all-natural. The 24-ounce bone-in strip ($120) and bone-in rib-eye ($130) are dry aged for 32 days.