While in many parts of the U.S. it may be a bit…nippy…outside at the moment, at Steak University we can’t think of any reason that should slow down your grilling pursuits. There are few things we can think of to…
Category: Articles
Photo by Alpha licensed under CC BY-SA 2.0 Before we delve into our newest flavor-filled Steak University article topic, first, a disclaimer. If you’re a steak purist, the type that believes that meat should be naked, un-sauced, cheesed or otherwise boosted with a heaping…
Photo by Shelby L. Bell licensed under CC BY 2.0 At Steak University, we tend to stay away from the controversial topics and instead focus on education when it comes to all things beef. But in contrast to Democrats vs Republicans or red vs…
Photo by Filipe Fortes licensed under CC BY-SA 2.0 Prime. Choice. Select. USDA approved. Gourmet. Supercalifragilisticexpialidocious…. Okay, so maybe we made that last one up, but each of the other words and phrases are used on a regular basis by…
Photo by Michael Stern licensed under CC0 When it comes to the pursuit of the perfect steak, enthusiasts and amateur carnivorous connoisseurs alike will rush to tell you that medium-rare beef is best. Any more is, in fact, considered sacrilegious…
The Internet has made all the difference in how the world shops. From clothing, to furniture and appliances, you can now order almost anything online. Recognizing the popularity of online ordering, many steak providers have made the move to the…
Have you ever experienced the moment when you’re almost finished barbequing that perfect, extra-tender steak? You seasoned it perfectly, cooked it to absolute perfection, and can smell that smoky goodness filling the air around you. You take the steak off…
Photo by RyanMcGuire licensed under Pixabay License Have you ever heard the saying, “You are what you eat?” Well, the same thing rings true for cattle. The debate over grain or grass fed beef has been ongoing, but there are…
Photo by Kjokkenutstyr Net licensed under CC BY-SA 2.0 Readers here at Steak University should know by now that when it comes to steak, the more fat the better. Fat imparts flavor, juiciness and, when allowed to cook properly, melts into the…
Photo by Tavallai licensed under CC BY-ND 2.0 Easy Tips and Tricks for Punching up the Flavor or your Favorite Cut of Steak If you took one glance at the title of this most recent addition to Steak University’s attempt at imparting beefy knowledge…
Choosing a steak that will fulfill your expectations can be difficult. However, it is made to be easier with the USDA grading system. While USGA graded beef consists of eight different levels, the more common USDA grade only has three.…
Cooking the perfect steak is dependent upon preference, but everyone can agree that there is nothing like the distinctive taste of a smoky barrel-cooked steak. The Pit Barrel Cooker (PBC) is undoubtedly the most popular commercial barrel smoker on the…