Sous Vide Filet Mignon
If you’ve ever been to a steakhouse and ordered a nice thick filet mignon, medium rare to medium temperature—chances are you were disappointed.
Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
If you’ve ever been to a steakhouse and ordered a nice thick filet mignon, medium rare to medium temperature—chances are you were disappointed.
If you’ve checked out my recipe for this decadent butter burger, you know I have a tendency to be a little extra with my burgers. This Argentinian provoleta burger recipe is absolutely extra. Extra cheesy, extra flavorful, and extra dang delicious. I got the idea for this Argentinian style burger while eating provoleta, one of …
Many years ago, I wrote about how to cook picanha steak in my first cookbook, Grill Seeker: Basic Training For Everyday Grilling. Since then, what was a relatively unknown cut of beef, has really gained popularity. This blog offers a slightly different recipe than what is in my book, and focuses primarily on the rotisserie …
Some folks are into cars, some are into jewelry, others may even cherish a beautiful painting. For me, there are few things prettier than the abundance of intermuscular fat (commonly called marbling) contained in wagyu beef. That, my friends, is a show stopper.
This blog about grilling the perfect NY strip steak is one of the most visited blogs on my site. It’s popularity made me realize there’s a real need to understand the nuances of grilling different cuts of beef, and explaining how to grill ribeye steak. Here, I’ll discuss not only how to grill ribeye, but …
This Fourth of July, declare your independence from the kitchen and fire up the grill.
Today, I’m using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
Marinated skirt steak is the star of these street tacos: enhanced by the onion, cilantro, and homemade restaurant-style salsa and avocado.
That’s right, it’s the beginning of May and I’m getting ready for a Cinco de Mayo bash.