As a beef lover, holiday time is a time to be treasured. So much good food — it’s a gift for the senses!
And in this simple how-to video the corporate chef at the Kansas City Steak Company shows us the best way to cook a gorgeous prime rib roast.
Just in time for guests at the holidays!
Watch how easy it is to make a beautiful beefy roast for your next get-together. Order yourself one of these amazing roasts and have it in time for the holidays this year.
Well, here is yet another method of cooking steak I have not heard.
Melanie at Lifehacker.com suggests searing a FROZEN steak first, then placing it in the oven at a low temperature for up to an hour (depending upon how well done you prefer it).
Writer Brandon Matzek says of this method: “The contrast of the salty, golden crust and the smooth, buttery center is just pure heaven.”
Hey, that sounds marvelous! Sign me up!
It had never occurred to me to not let a steak thaw before starting the cooking process. This sounds pretty intriguing.
The corporate chef at the Kansas City Steak Company has some great tips for us on how to cook a fantastic filet.
Thank goodness. I’m going to be listening up because I don’t always know what I’m doing at the helm of a grill. Any advice he has would be a good thing for me to pay attention to.
And I certainly wouldn’t want to ruin a perfectly beautiful filet mignon! That would be a crime.
Check out the video here and get the perfect filet to grill while you’re at it!
Have you noticed the new Steak Widget on this site? Just scroll down and you’ll see it on the left-hand sidebar. It looks like this:
You can use it on your site to keep up with all the tips, posts and recipes going on over here at Steak-Enthusiast.com. You know how we like to talk about steak in all its many facets. And seriously, you don’t want to miss anything!
Just press the “Get Widget” button there at the bottom of the actual widget on this page and you can upload it where you like!
Steak tips at your fingertips. Yeah, feel free to use that one. It’s on the house.
Sometimes you want to do something different. And sometimes you just want to pop that steak in the oven instead of firing up the grill.
This link shows you step-by-step how to do that and get great results.
It’s especially helpful if you live in a small apartment without access to an outdoor grill.
One thing, though, the post states that a Porterhouse is otherwise known as a T-bone. That is not true. They are different cuts (one has more filet side and one has more strip side). Different. Similar, but different.
Check out descriptions of cuts of beef here for everything you ever wanted to know about the different steak cuts.
But do check out this process and let me know how your broiled steak turns out!
It would never occur to me to pour a tangy tomato sauce over a steak. My mind doesn’t work that way.
But why doesn’t it? Why must I live in a tiny little box where steaks are one way and tomato sauce is reserved only for pasta?
This video shows us how to expand our mind – Sicilian style.
And THIS is the recipe to follow when you want to try this at home!
Recipe: Steak Sicilian-style
Dominique Rizzo
Ingredients
100 ml extra-virgin olive oil
4 × 150 g sirloin steaks
Sea salt and freshly ground black pepper
2 cloves garlic, sliced
1 stalk (40g) of celery, finely chopped
40 g split green olives, pitted and sliced
1/2 red capsicum, seeded and cut into 1-cm cubes
1 × 400g tin peeled tomatoes, diced
15 g capers in brine, drained
1/2 teaspoon dried oregano
Crusty bread and green salad, to serve
Preparation
Preheat oven to 200 C.
To peel the tomatoes, bring a saucepan of water to boil. Score the base of the tomatoes with a cross and remove the eye, then place the tomatoes into the boiling water for approximately 30 seconds until the skin starts to come away from the flesh. Remove the tomatoes from the boiling water and place in a bowl of iced water to cool. Peel the skin, remove the seeds, roughly chop the flesh and set aside.
Heat the olive oil in a frying pan large enough to fit all the steaks over a high heat. Season the steaks with salt and pepper and fry for 30 seconds on each side. Remove from the pan and set aside.
Add in the garlic and fry for 30 seconds or until just colored. Add the celery, olives and capsicum to the pan and cook for 5 minutes until the capsicum and celery have softened. Add the tomatoes, oregano and capers, lower the heat and simmer for 5 minutes. Place the steaks into a casserole or ceramic baking dish, pour over the sauce and bake for 10 minutes. Taste and adjust the seasoning if necessary, then serve the steak and sauce with crusty bread and green salad.
It’s a grill humidifier. You pour in any liquid whose flavor you’d like to see infused in your meat, set it on the grill next to your steak – and voila!
It flavors the meat while you grill.
I can see so many possibilities with this. Orange juice. Beer. Vodka steak?
I don’t know, would the vodka explode?
Anyway, it’s an interesting theory. I wonder if it truly does work in reality.
Eating outside, soaking in the sun and enjoying being alive. THAT’S what summer’s about!
Check out this video filled with great ideas to make an amazingly sunny steak dinner at your house!
And, seriously, the steak in this video just might be the biggest steak I have ever seen. And the vegetable? Cactus! Plus, chipotle mashed potatoes. You’ve GOT to check it out.
You want to cook the best steak possible for Dad this weekend, right?
Well, the Grill Guru is here to help you in that endeavor. Check out this video with tips to make Father’s Day less crispy and burnt.
And, really, we all want that in the end.
Have a safe, relaxing, joyous – and tasty – Father’s Day, everyone! I’ll be giving a shoutout and a steak to my papa this Sunday. He’s done a lot for me and now it’s time to celebrate him!
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
