Photo by Lauren Bosak licensed under CC BY-SA 2.0
Category: Recipes
Photo by Kurman Communications, Inc. licensed under CC BY 2.0 BUTCHER’S BRIEF: Look for center cut filet when possible. Taken from the center of the tenderloin, a “center cut” filet will help in delivering uniform cooking and restaurant-worthy presentation.
Photo by Jill Shih licensed under CC BY-ND 2.0 Butcher’s Brief: Skirt steak is the diaphragm muscle. This cut of beef is frequently used in traditional Southwest grilling. Richly marbled skirt steaks have robust flavor, but must be cut against the grain to ensure…
Photo by Martin Delisle licensed under CC BY 2.0 Blue Cheese Crusted Steaks – Nutritional Facts Per Serving (Based on a 2,000-Calorie Daily Diet) Nutrient Amount (% DV) Calories 620 Total Fat 45g (58%) Saturated Fat 19g (95%) Cholesterol 135mg (45%) Sodium 530mg (23%)…
Photo by Living in Monrovia licensed under CC BY-SA 2.0 This rub and marinade is easy and delicious for any roast. Try it with veal, beef, or lamb.Variations: Remove lemon zest and add ¼ cup of Dijon mustard and ¼…