You are having a neighborhood dinner at your house and just got home from a long day at work. All you need to do is prepare your vegetables the day before and use our tips to learn how to cook…
Author: Matt Crowley
Your significant other is coming home for this special night. You have planned this very special meal with our delectable grilled filet mignon recipe, the wine is open and all you need it a hot grill and lit candles. Every…
This is one of my favorite summer steak recipes as you can use it as a salad topping, sandwich or crisp quesadilla. It will be even better with a nice glass of crisp Venho Verde. Serve with vine ripe tomatoes…
Photo by RyanMcGuire licensed under Pixabay License Raising beef cattle has become a major part of the US economy. The United States is the world’s largest producer and per-capita consumer of beef, and beef production makes up more than 35%…
Is the T-bone in your T-bone making your steak extra tasty? For decades, the steak world has been caught in a porterhouse-sized argument. On one side we have legions of chefs, grill-masters, and steak traditionalists who insist steaks taste better…
Fall’s already a couple weeks old. The air’s getting cooler. The leaves are changing color. And grills across America have started their yearly hibernation. Wait. What?! Well, it’s true. The temperature’s dipped by just a few degrees, and already people…
You’ve probably heard it a million times before: slice against the grain. If you’re like many steak lovers (including some of us here at Steak U), you might have heard and even followed this advice for years or decades without…
Is a Charcoal or Gas Grill Better for Steak? In meat-loving circles, few topics get argued more intensely or more often than charcoal vs. gas grills. Stumble onto any barbecue or carnivore-centric message board, and you’re sure to bump heads…
While high-end steaks usually ask for minimal seasonings, the perfect dry rub or marinade can elevate your steak to an entirely new level. Now, in Part II of our intro into seasoning and flavor, we explore what an interplay of…
The Art & Science of Preparing Steaks (Part I) Great steaks start with great seasoning and flavoring techniques. Whether you prefer a simple, pre-grill salting, a homemade marinade, or a thorough dry rub, your steak’s flavor rests (as always) on…
Photo by Steve Johnson licensed under CC BY 2.0 2 Pound Chateaubriand Tenderloin Roast; Serves 4-5 Thaw product on a dish in the refrigerator. ROAST: 1.Preheat oven to 350°F. 2.Lightly brush roast with olive oil and season with salt and pepper. 3.Roast in a…