Category: Steak

The ribeye also known as Delmonico steak, Scotch Filet, or entrecote is a nice cut that comes from the rib area and sometimes it has the bone still.

1.1 kg American Porterhouse Steak being prepared in Cast Iron. The Tenderloin part of this steak is worth every Dollar and leans already towards medium rare. The taste

Porterhouse Steak Ingredients:– 2 – 24oz porterhouse steaks – Big Poppa Smokers Cash Cow – Killer Hogs Steak Rub– Steak Butter *recipe below Steak Butter Recipe– 1 Stick

Buying the wrong kind | 0:18 Choosing a lean cut | 1:01 Not shopping where you can get advice | 1:57 Letting it warm up | 2:44 Your

Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavoring your steak before you cook it (or

A traditional Steak Donald requires a high-quality beef cut, Irish Ribeye Steak or such, grass-fed and dry aged. Cooking time: 10 to 15 minutes depending on the thickness

1.6 kg (3.5 lb) Spanish Ribeye Steak reverse seared over charcoal until around 50°C / 122°F internal steak temperature is reached. Using a traditional grill, the temperature varies

So you want to know how to cook a ribeye steak? Well your in the right place. In 2015 we won the world steak championship and these are

1.1 kg American Porterhouse Steak being prepared in Cast Iron. The Tenderloin part of this steak is worth every Dollar and leans already towards medium rare. The taste

Irish Ox Ribeye Steak reverse seared: Low heat for approx. 60 min flipping the steak each 10 min until the internal temperature is around 50 °C / 122

Steven Raichlen smokes New York strip steak on a 23″ Ultimate Komodo Kamado Grill.

Steak is something really primal and primitive, meat in the life circle of a mankind will always have a dominant position for healthy nutrition. You don’t need a

The whole while he had a compound butter melting away in the bottom drip tray mixing with juices of the steak as it dripped below. The second ribeye

The chicken said, “It looks good to eat already”, and stole your steak.

For today’s cook I am doing something I seen but never really gave it a try. You know I love dry aged steaks, I also like whiskey and