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These steakhouse chains serve some of the best ribeye steaks in the country, from expertly dry-aged cuts to flame-grilled ...

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

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

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 ...