Check out this quick little video claiming to know the secret to “the world’s most delicious steak.”
Is this so? Well, you be the judge. The process is simple enough – so try it and let me know what YOU think!
Happy grilling!
Gordon Ramsay is indeed a well-known and well-respected chef. He has definite opinions — and he makes them known.
You either like that or you don’t.
Here, he makes his opinion about steak known loud and clear. Let there be no question as to what he thinks.
Watch it and tell me what YOU think. Do you feel the same way?
The beautiful thing is, whether you agree or don’t agree you can cook your own darn steak at home any way you want it.
It’s not Beethoven.
But this “music video” is good for a few laughs. Note the fine clothing choices and animated facial expressions from these guys with fantastic culinary taste.
Just so you know you’re not alone in your obsession with steak. I’m here for ya.
And so are these guys.
This informative video shows us a simple method of how to grill a great steak. This guy is a purist and I really like that about him.
Sometimes you just want a simple, great steak. If so, this is your video.
I disagree about the boxed steaks from the freezer statement – convenience is key in my life! And. . . my steaks are always perfect from the freezer! But other than that, he’s got some great insights and tips.
Check it out and let me know how your grilled steaks turn out!
Oh. Mmmmmmm.
Watch this quick little video for a nice change of pace with your next sirloin steak.
It’s got a saucy twist and looks so, so yummy!
You know you wanna try this after a week of turkey and ham.
THIS is your reward.
Let me know how yummy this is – and experiment with some of the veggies for a taste that suits you perfectly.
Enjoy!
Filet Mignon from Kansas City Steak Company on Vimeo.
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!
Happy grilling, everybody!
This short video gives us a few pointers on selecting a good ribeye steak.
I love what she has to say but I must add one more tip of my own.
Trust your steak vendor first. If you know you continually get quality steaks from somewhere – go back to them!
THEN, follow the tips in this video!
Have a fantastically steaky weekend!
Family Guy is a funny show to me and it never ceases to create catchy phrases – and songs – that stick in my brain and won’t leave until I do an hour-long class of bikram yoga.
This is one of those.
Yeah, you’re welcome.
Steak and eggs and eggs and steak . . . just watch – you’ll be singing it for the next six weeks.
Hank from “King of the Hill” teaches his boy what to do when someone asks for a well-done steak.
Is this a lesson for us all – or do you like a well-done steak?
Either way, as long as you’re enjoying a steak, seems okay to me!
Don’t let this be you . . .
Keep your steaks and other grillable goodies safe this holiday weekend.
Because a steak is a terrible thing to waste.
Have a safe and relaxing Labor Day, everyone!
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Oh, the joy of something new!
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!
Dominique Rizzo
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.
Serves 4
Is it okay to ask for steak sauce at a steakhouse?
Does it insult the chef if you order your steak well done? (Well, that’s why I like my steak at home – I never insult myself. But that’s another story.)
These steak questions and more are answered by celebrity chef Bobby Flay in this enlightening video (click on photo).
Click here for video. Then go cook a steak at home – where no one will judge you. Well, except maybe the cat.
Photo courtesy of FoodNetwork.com.
Is this a deep, philosophical question?
An inquiry from a visitor to our planet?
Nope, just a “Who’s on first?” type of comedy skit from our friends at BBC.
Steak style.
Funny? You decide!
Oh, yum! What’s better than a steak dinner?
A summer steak dinner!
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.
Enjoy!
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.
