This is the best-tasting steak I have ever been able to produce in my in-door home kitchen with normal, grocery-store beef. It's a ribeye, roasted in the pan with butter and garlic, and then sliced and tossed with a peppery board dressing. My method keeps all of the gross sinew and big hunks of un-rendered fat typical of a ribeye from ever arriving at the table. And, in one of my more unorthodox techniques, I keep the rested, sliced steak from going cold by serving it on a microwaved plate. I'm not a professional cook, just a monkey with a camera, but I am damn proud of this recipe and I think it'll probably work well for you. Let me know how it goes if you try it.
This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is pe
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHt
Wagyu Beef (A5) in Roppongi/Tokyo, as side dishes: fish, vegetables, clam soup, salad and some smaller items.
2 HUGE Porterhouse steaks grilled to medium-rare perfection is what I am cooking today. I am also testing to see which sauce is best with these beautiful monste
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1.1 kg American Porterhouse Steak being prepared in Cast Iron. The Tenderloin part of this steak is worth every Dollar and leans already towards medium rare. Th
The pierce and twist trick, the two bowls trick, the rolling trick, the bashing trick, the microwave trick — which one peels garlic best? I test and rank the to
This concept comes courtesy of Brandon Humphries at Ocmulgee Brewpub: https://ocmulgeebrewpub.com/ #notanad For a basic sandwich, put one or two slices of ched
We’re about to embark on the ultimate chain restaurant steak showdown and we’ve never been more ready. GMM #1541 See Rhett & Link play live in your city: tour
I have been waiting for this experiment ever since I tried wagyu picanha and I know you guys have also. Today this day arrived! On this video I dry age the quee
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Makes 10-12 servings For the beans: 1 lb dried black beans 1 onion 1 bell pepper 2 jalapeño peppers 2-3 tablespoons ground cumin 2-3 tablespoons dried oregano
In the kitchen today he's running a masterclass on steak: showing us how to choose a good quality cut the differences between different steaks how to prepare
For today's cook I will sous vide a beautiful domestic leg of lamb. This cook turned out amazing and it is easy and simple to do. Cooking lamb this was insures
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I show you how to experience the best grading steak in the world. This steak is expensive but when cooked 3 different ways for a family of 5 the price is justif
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I love Vietnamese food, and one of my favorite things is peanut sauce, which is is awesome! So, my idea is it I love it so much and I love steak, what if it is