Bone-in prime rib that’s so perfectly pink in the middle, it makes you wonder what other life decisions you’ve been getting wrong. Photo credit: Curtis T. Enhancements like Small African Lobster Tail, ...

This prime rib isn’t just cooked; it’s been lovingly persuaded to become the best version of itself. The au jus is practically drinkable. Photo credit: Clint W. The Filet Mignon selection shows Kreis’ ...

Matt Groark, a physical education teacher-turned-pitmaster, stops by the TODAY plaza to share the ABCs of barbecue and his recipes for a reverse sear bone-in rib eye and grilled pork steaks.

This handsome steakhouse on the second floor of the 801 Grand building serves USDA Prime beef and wagyu. Order the 22-ounce bone-in New York strip or the 24-ounce bone-in rib-eye for that big flavor.