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Meatballs are for more than just spaghetti or sub sandwiches. These delicious little morels can and should stand on their own. Frequently now, I’ll serve a few meatballs, dusted with parmesan cheese and a bit of olive oil as an appetizer, or even a small main dish, maybe with a side salad. This recipe for Mini-meatballs is perfect for parties, where you’ll looking for “tooth-pick” food.
Filet Mignon is the premium of premium cuts of steak. Here I show you how to make a Seared Filet Mignon with Rosemary Butter. It is one of my favorite recipes to make for special occasions, and never fails to wow my friends and family.
A Porterhouse steak is a thing of beauty. Part Filet Mignon. Part New York Strip. It’s the most delicious Frankenstein you’ll ever cook. In this video, I show you how to cook a Porterhouse steak insdie on a pan/in the oven. Of course, even those I'm using the oven, the same techniques used here, apply to the grill as well, which I also love to use.
New York Strip Steaks, are one of my favorite cuts. It has more flavor than a Filet Mignon thanks to the natural fat in the steak, and a great texture, that's maybe not quite as tender as the filet, but still very very nice. One of my favorite ways to cook New Yorks, is on the grill, but today, I’m going to show you a technique using a cast iron pan.
Growing up, the only way I knew how to cook steak was on the grill. And I gotta admit that bringing flame to meat was, and still is, a satisfyingly primal expression of the culinary arts. However, over the years, I've found that great steaks can indeed be cooked on the grill, and so each time it's time to cook a steak, I gotta make the grill or not to grill call.
While I love to cook steaks indoors, in a cast iron pan, getting out over the open flames, on a grill satisfies a primal need to bring fire and meat together. It also, joyfully, imparts an awesome flavor to a great steak. But alas, how to grill a perfect steak still eludes many folks, and I've seen and eaten to many prime cuts of beef, that were tortured on the grill.
While conventional wisdom is that bigger is always better, I've found that is decidedly not the case when it comes to burgers. A few years ago, after having some damn tasty sliders out at a local bar, I decided to give them a try at home. And while, I do still make big, huge, manly half pound burgers occasionally, I've really gotten into these tiny little versions.
T-Bone Steak, also called The Porterhouse, is my goto when whenever I’m feeling a bit indecisive. I love a New York Strip, and I love Filet Mignon, but when I want both, I go to the T-bone, where one side of the “letter shaped” bone is the filet, and the other the strip; I get the best of both worlds.
New York Strip, is one of my all-time favorite cuts of steak. Cooked to a perfect medium rare, the New York Strip has great favor, a tender texture, and is perfect with all the traditional steakhouse side dishes. The quality the meat, as always is super important, and here I’m cooking some of the best from Certified Steak and Seafood.
Beef and Steak are a favorite of mine. Here, I've listed all of my favorite recipes and cooking techniques for the Red Meat Lover.