steak

Reverse-searing has taken over the grilling community, for a good reason. Practically fool-proof, this process of slowly cooking steak and searing at the end give provides edge-to-edge medium rare beef with a crispy crust on the outside.

This smoked pastrami steak is the best way to enjoy pastrami without having to brine: It’s smokey, salty, spicy, tangy, and extremely beefy.

Few Ingredients with Complex Flavors Studying global barbecue and grilling inspires so many new ideas. This technique is influenced by Japanese cuisine,…

The Korean grilled ribeye was born to bring the flavor. This steak transforms from the classic beefy behemoth into a drool-inducing treat.

Pork belly fused to the outside of a beef tomahawk steak, that’s what’s happening here. I don’t think this should take much convincing. C’mon!

These flavorful Indian-spiced filet mignons will enhance your dinner plate. Combined with soft, rich mashed potatoes and crispy green beans your taste buds will explode.

The creamiest gorgonzola alfredo recipe, paired with a seared strip steak to compliment the rich pasta sauce. You’ll absolutely want a second plate.

Earthy flavors with rich, nutty beef. Turmeric & rosemary might not be the first thing you think of when pairing flavors with beef, especially a tomahawk. Trust me – it’s incredible.

The tomahawk steak allows you more opportunity to layer complex flavors due to its size. I’ll show you how to reverse-sear to perfection.