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.
Skirt steak has been maligned too long as being a tough cut of meat. I’ll show you how to make this budget-friendly dish a family-favorite meal.
Skirt steak may just be, dare I say, my new favorite cut of meat. Skirt steak has a perfect fat content, and now that I’ve perfected the cooking method it’s not fork tender, it’s spoon tender.
Bone in steaks are often intimidating for the novice cook, but they certainly don’t need to be.
I’ve developed a mighty tasty New York strip steak recipe using a sous vide cooking and cast iron pan.
We’re approaching St. Patrick’s Day, and that means it’s time to get grilling on the classic Irish dish: Corned Beef.
If you’ve never had caveman-style meat, you’re missing out.