Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
Reverse sear your prime rib with Cajun seasonings or your favorite flavors for a perfect crust and edge to edge medium-rare tenderness.
Perfectly crusted grilled beef tenderloin soaks up the flavors of herbs for a wonderful special occasion dish.
This post is sponsored by Omaha Steaks. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift. I’ve often talked …
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Smoking and searing this inexpensive cut transforms it into an amazing main dish you’ll love to share with friends.
Strip steak requires a hands-on technique to take advantage of its cut and marbling and achieve the perfect crust and doneness.
Smoked hamburgers made with high quality hickory wood chunks and finished with a strong sear for premium steakhouse flavor.
Smoked roast beef makes the perfect sandwich when combined with French au jus and homemade horseradish sauce.
Round steak or eye of round roast doesn’t get a ton of attention from most people. It’s a pretty lean cut of meat and as a result it can lack flavor and be tough—if not prepared correctly. The upside is that it’s relatively inexpensive and, when done right, it can make a whole bunch of people really happy. Today we’re making smoked roast beef using the eye of round roast, and we’re going to impart flavor into this meat in two different ways.
This tasty recipe for a classic sandwich au jus uses chopped pastrami instead of roast beef and tops it with melted provolone cheese.