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.
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.
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!
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.
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.
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.
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.