It hardly gets any better than this. Good steaks deserve (in my world) to be accompanied by either a lovely Sauce Bearnaise or a pepper sauce. Here, it was paired with the pepper sauce, which is made with rosemary instead of thyme. This delightful ribeye steak is dry-aged for 15 days and cooked sous vide. … Read more
Fantastic, delicious sous vide cooked hanger steak. This cut is undoubtedly one of the most tender and best cuts for a steak. The cut requires quite a bit of preparation to remove the tough tendons, but I promise you it’s worth the effort! Here, I will show you how to prepare the hanger steak for … Read more
Steak tartare is truly retro, and there’s a good reason it still holds up 100%. It is, after all, the perfect combination of sweetness, acidity, salt, umami, fattiness, bitterness, and crunchiness. You can make it with either white bread or homemade toast bread – I used the latter. And I probably don’t need to mention … Read more
The other day, I made an incredibly tender and juicy flank steak cooked in a pan, and I promise you, it’s not at all a difficult piece of meat to tackle! Flank steak is easy to cook super juicy. Just remember to take the meat out of the refrigerator well in advance of cooking, so … Read more
A really good trick for the perfect steak is to measure the steak and then cook it at high heat for exactly 1 minute per centimeter of thickness. It is often difficult to calculate the cooking time for steaks, and what is the proper method for cooking the perfect steak? We are pleased to inform … Read more
Surf n Turf is an American invention, where beef and seafood are combined in the same serving. The dish always contains beef, and the seafood can be, for example, mussels, tiger prawns, or langoustines—often a mixture. In this recipe, we use beef tenderloin and langoustine tails, which are tossed in oil and garlic and then … Read more