Ever wondered when you should salt your steak before searing or grilling them? Find out in this video as we experiment with different approaches to salting your steaks.
Just look at this picture, the pure art from Mother Nature for catholic Christmas. Silent foggy morning, purring cats, and delicious steak grilled using our favorite tandoor –
Red Wine Mushroom Sauce: 16oz Sliced Mushroom (baby bella) 2 Tablespoons Real Butter ½ Red Onion diced 3 cloves Garlic minced ½ Cup Red Wine ½ Cup Beef
Using gold leaves for food is a common practice, but not in the forest! First in its kind steak with gold leaf glaze, grilled using primitive techniques and
While in Finland, Chef Eric shared this incredible Reverse Sear New York Strip Steak recipe! He cooked this on our Big Joe III using the the revolutionary SlōRoller
It doesn’t get better than a massive tomahawk steak on a Traeger grill. Smoke these ribeye’s for up to an hour, or until their internal temp reaches 120F.
Grilling heavily marbled, fatty Wagyu beef on charcoal can be tricky, as the fat will render soon and drop into the flames and start burning. To avoid that
This is one HUGE steak! We cooked it on fire at our secret forest fireplace, using special cookware. This awesome meat chunk was marinated in fresh herbs (that
Watch us reverse sear a $100 porterhouse steak that was about 3.5 inches thick. When you’re grilling a porterhouse steak this thick reverse searing it is my preferred
