How to Grill a T-bone or Porterhouse Steak
I’ll outline a very simple step-by-step process for grilling these steaks and dispel a few myths along the way.
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maillard reaction
Grilled Herb Crusted Rack of Veal
The technique I use for this rack of veal is similar to the one I use for a rack of lamb. Veal, however, has a very mild flavor so we’ll prepare this meat differently than lamb to allow the herb crust to complement but not overpower this delicate and delicious meat.
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How to Reverse Sear Using a Charcoal Grill
Are you trying to perfect your steak game and get that beautiful crust that can only be found at a steakhouse? Well, I’m going to share the secret with you!
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Grilled Cheese Stuffed Salisbury Steak
Today, we’re taking Salisbury steak, a classically pan-fried steak, and introducing it to some charcoal flavor on the grill.
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Kalorik Pro 1500 Steakhouse Grill Review
The Kalorik Pro 1500 is an electric indoor broiler that allows users to achieve super high temperatures in the comfort of their kitchen.
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Today Show: Translating Grill Recipes to an Indoor Kitchen
I stopped by the Today Show to teach Hoda Kotb and Heather McMahan how to transfer my favorite outdoor fall grilling recipes inside in case the weather gets cold.
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The Maillard Reaction: What It Is and Why You Should Care
You have probably seen the Maillard reaction a million times – bread getting brown and toasty in the oven, marshmallows turning that golden brown while roasting over a fire, or an incredible steak with a crunchy crust after a hot sear.
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