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Mini Meatballs

In this recipe video, I show you how to make Mini-Meatballs. These little guys make a perfect bite size snake for cocktail parties....or if you're cooking for kids, they tend to live these "kids" size portions for spaghetti and meatballs.Continue Reading...
In this recipe video, I show you how to cook a Filet Mignon - one of my all time favorite cuts of meat. The filet, is a very tender cut, that works with all kinds of sauces, and of course some very nice red wines.Continue Reading...

How to Cook a Porterhouse Steak

In this cooking technique video, I show you how to cook a Porterhouse Steak. I'm doing the steak on the stove top (and the oven) in a pan, but the same techniques I use here apply to the grill (which I love) as well.Continue Reading...

New York Strip Steak

New York Strip Steaks are a favorite of mine. Almost every time I got into a new steakhouse it's the cut that I order to "put the place to the test". New York Strips have a firmer texture than a filet, but also a bit more flavor.Continue Reading...

5 Rules for a Perfect Grilled Steak

In this cooking technique video, I show you how to grill the perfect steak. Now, I'm using a New York Strip steak, but you can use just about any cut you'd like and the rules are just about the same. In fact, the same techniques actually apply indoors or on the grill.Continue Reading...

How to Grill a Steak

In this cooking technique video, I show you how to grill a steak. As a kid, grilling was one of the first way my parents let me do. More often it was burgers or dogs, but occasionally I would get a steak. I loved cooking them then and I love cooking them now.Continue Reading...

Sliders

In this recipe video, I show you how to make sliders. Not sure why these are not more popular as an alternative to regular burgers. Not sure I've ever had them at a party anywhere....Continue Reading...

Tuscan Grilled T-Bone

In this recipe video, I show you how to cook a Tuscan Style T-bone steak. Like my Tuscan Chicken, the primary flavorings here are rosemary and garlic - both of which go great with steaks.Continue Reading...
In this recipe video, I show you how to cook a couple of New York Steaks. The New York Steak is one of my favorite cuts. It's got a bit more flavor than a Filet Mignon, but is still very, very tender. It also has enough fat to form a nice crust when seared properly over very high heat.Continue Reading...

Caramelized Onion Gruyere Burger

In this recipe video, I show you how to cook one of my favorite hamburgers. Of course, my favorite burger, has to actually be a cheeseburger, and for this one, I use Gruyere. It's a great melting cheese and has a very nutty, rich taste and texture. But we don't stop there.Continue Reading...

Mini Meatballs

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.

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Filet Mignon with Rosemary Butter

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.

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How to Cook a Porterhouse Steak

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.

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New York Strip Steak

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.

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5 Rules for a Perfect Grilled Steak

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.

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How to Grill a Steak

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.

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Sliders

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.

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Tuscan Grilled T-Bone

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.

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New York Steak With Garlic Parsley Butter

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.

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Caramelized Onion Gruyere Burger

Burgers are a favorite of mine because there are literally thousands of different versions you can easily make at home.  Here is a Caramelized Onion and Gruyere Cheese Hamburger that is a pretty frequent player is my burger rotation.  The onions are cooked until tender and golden brown and give off a sweetness that nothing like raw onion.

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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.

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