If you have prime rib leftovers from the night before, you’re in luck. This piece of meat can be transformed into other delicious recipes that you’ll enjoy. You can make sandwiches, quesadillas, burritos, pasta, and stroganoff. I learned how to make prime rib recipes in cooking school years ago. After a while, I started experimenting […]
Whenever we make brisket at home, and there are leftovers, I know what that means… If we don’t warm the steak and eat it that way with sides, we are most likely doing a chili cook-off. First, I take the leftover briskets, wrap them up tight in aluminum foil, and freeze them in the freezer. […]
You can quickly cut a beef tenderloin in a few steps: trimming and detaching the tenderloin, removing the silverskin from it, trimming excess fat, and finally cutting and shaping the filet. These steps may appear difficult if you have little or no experience. But, with some practice and the right equipment, you’ll realize that it’s […]
Grilled steak pinwheels are a delicious gourmet twist on steak. This steak is prepared using skirt steak, cheese, spinach, and spices. The skirt steak serves as the base and accommodates all the delicious toppings. Afterward, the skirt steak is rolled up and tied before getting put on a grill. It seems quite straightforward, right? I […]
Ribs generally have a thick membrane, also called silverskin, attached to them. This membrane can affect the texture and flavor of the meat if not removed. Luckily, removing the membrane off your ribs isn’t too difficult. You just need a knife to cut through the membrane and a good grip to pull the skin off. […]
Smoked carne asada is a traditional beef recipe made from thinly sliced meat marinated in a blend of citrus juices, garlic, and spices. This is a beloved Mexican cuisine staple, and it’s something I know like the back of my hand. Carne asada was a part of my childhood while growing up in the south, […]
By any account, the cheapest cut of beef is chuck eye which is often referred to as ‘poor man’s ribeye. This name is derived from its location on the steer. Chuck eye steaks are cut from the fifth rib of the steer, just adjacent to the ribeye steaks which are extracted between the sixth and […]
As a culinary adventurer fresh out of cooking school, my mission was clear: to experiment and create recipes you’ll find nowhere else. So, I have been working on creating the ultimate bacon alternative – beef bacon! With beef belly or brisket as my canvas, it often goes like this: I generously season the meat with […]
A porterhouse steak is undoubtedly one of my favorite steaks to cook. I particularly love cooking this dish on a grill. The smokiness of the grill pairs wonderfully with the juiciness of the cut. I come from a family of pitmasters, so my dad taught me how to prepare a porterhouse. I still have memories […]
The key to cooking steak on a charcoal grill depends on the thickness of the steak – if the steak is thicker than an inch, you should cook it over indirect heat first, and then reverse sear that bad boy. If I’m cooking up skinny steaks (1 inch thick or less), then I get my […]