4. Rotisserie Leg of Lamb Cooking a leg of lamb on the rotisserie is a beautiful way to infuse it with flavor and achieve a ...

The 16oz prime rib arrives like a carnivore’s dream—perfectly pink, impossibly tender, and large enough to make you question your life choices. Photo credit: Loni C. Instead, you’re welcomed with ...

The iconic red awning beckons meat lovers like a carnivorous lighthouse on Van Ness Avenue. This isn’t just dinner—it’s a San Francisco pilgrimage. Photo credit: Jonathan Su Most restaurants brag ...

Sometimes, standing rib roasts graded Choice will be incorrectly labeled prime rib. Not so Great for Roasting Many other cuts, such as chuck roasts and brisket, are better braised, grilled, or smoked.

Iowa corn-fed prime rib is the name of the game at this family-owned restaurant that opened in 1984 in Altoona. Order it in sizes from 12 ounces to the 16-ounce cattleman’s cut, and pair it with ...

Heat a large skillet or wide saucepan over medium until hot, about 3 minutes. Add oil, and swirl to coat skillet. Arrange sausage patties in skillet in an even layer. Increase heat to medium-high ...

Step 2: If you're like me, you saved any steak drippings you had. I'd broiled the steaks in teriyaki with a brown sugar rub, so all that flavor carried over.

Step 2: If you're like me, you saved any steak drippings you had. I'd broiled the steaks in teriyaki with a brown sugar rub, so all that flavor carried over.

Step 2: If you're like me, you saved any steak drippings you had. I'd broiled the steaks in teriyaki with a brown sugar rub, so all that flavor carried over.