Photo by Kevin Harber licensed under CC 2.0 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…
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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…
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…
Photo by mali maeder licensed under Pexels license At Steak University, we’re all about the giving. Whether it be advice, education or entertaining insights, we like to think we give our readers the unique gift of informative steak goodness with…
What Marbling Means for Your Steak When it comes to steak, no quality is so highly prized as marbling. From USDA inspectors, to Michelin-rated chefs, to backyard steak aficionados, if you ask what matters most in a quality cut, anyone…
Picture this… You have reservations for one of the fanciest restaurants in town. White linen tablecloths, fine china and crystal glasses adorn the table. Your waiter has just lifted that iconic silver dome off of your gourmet steak dinner. We’re…
The kids are back in school, the leaves are starting to change and pumpkin spice everything is around every corner. It’s time to face the facts. Summer is over. This doesn’t mean you need to put the grill away just…
Here is a great recipe to use as an alternative to avocado guacamole as well as a topping for your favorite sandwich or burger. You will be the hit of the party. Enjoy and Bon Appetit. Ingredients: • 1 LB…
Photo by AVID Vines licensed under CC BY 2.0 The South of France is calling at your door, the scent of lavender cooking in your kitchen and the sweet music is calling you for a little dance. This ratatouille will tantalize your taste buds…
Photo by Anoldent licensed under CC BY-SA 2.0 What do I do when I am close to the ocean? Look for the harbor and the freshest seafood I can lay my fingers on. Fresh shrimp was on my mind, and guess what – I…
Our friends over at the Wolfe Pit have created an excellent video tutorial to teach you how to cook your Bone-In Tomahawk Ribeyes from Chicago Steak Company. Video Transcript: Reverse Sear Tomahawk Ribeye On Grill This Video is sponsored by…
Check out Episode 1 of Steak University TV as host Mark Kranenburg shows the average Joe how to cook a great boneless strip steak and baked potato in the comfort of your own home. Video Transcript: Steak University Episode 1…
Check out Episode 2 of Steak University TV as host Mark Kranenburg shows how to cook Cold Water Lobster Tails on the Grill. Video Transcript: Steak University Episode 2 – Cold Water Lobster Tails on the Grill Mark: Hi I’m…