EditorialPatrons dine at the Dirty French Steakhouse, which sells $275 Wagyu Tomahawks — bone-in rib-eye steaks served with the entire rib bone, in Miami, on June 15, 2022. (Scott Baker/The New York Times)
EditorialThe Vietnamese-inspired Italian beef at Phodega includes thinly sliced rib-eye and comes with a side of pho broth for dipping, in Chicago, Dec. 1, 2021. (Anjali Pinto/The New York Times)
EditorialLobster, Raw steelhead trout is served in a cevichelike citrus and chile bath, bone-in rib-eye, and broiled oysters at Hawksmoor in New York on Dec. 14, 2021. (Colin Clark/The New York Times)
EditorialFood such as fresh artichokes to prime rib, is cooked on a large grill with an adjustable grate, over red oak at the Hitching Post, in Casmalia, Calif., on July 17, 2021.(Adam Amengual/The New York Times)