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Here is an outstanding recipe for Caprese Flank Steak from Attjack, a member of our Pitmaster Club. This recipe combines a classic Italian Caprese salad with grilled flank steak in a butterflied and rolled steak cut into pinwheels and grilled hot and fast. Salad, meet grill. Grill, salad.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here is how to dry age and wet age beef at home and save a lot of money in the process.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Smoked and grilled filet mignon is the star of this mouthwatering eggs benedict recipe. Perfect for brunch, this recipe features slices of smoky, reverse seared filet mignon, a pillowy poached egg set atop a toasted and buttered English muffin, and rich and silky Hollandaise sauce.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Grilled bison steaks have never tasted better thanks to the sous-vide-que cooking method, combining the moistness and tenderness of sous vide with the smoky BBQ char from the grill. By poaching the bison ribeye in butter during the sous vide bath, this lean meat is both flavorful and juicy. It's sheer steak bliss.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Beef tenderloin is the most tender muscle on the steer. But regardless of how wonderful this cut is, many people have no idea what to do with it. As such, here's a "how to", offering simple techniques so you know what to do with a whole beef tenderloin.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Discover truly delicious chuck steak thanks to this simple, but flavor rich, recipe. Chuck steak is a relatively cheap solution to a weeknight family meal and adding a delicious red wine based marinade makes it extra tasty. Finish the chuck on the grill for a rich, smoky dish that is perfect for date night!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Packed with seasonings and blended with oil, this wet paste adds to the flavor of your bark and takes grilled or smoked meat over the top.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Crusty on the outside and juicy on the inside, this recipe for grilled flank steak is a great alternative to more pricey beef cuts such as ribeyes. Because they are thin, hot and fast cooking over direct heat is key to perfect flank steak. This is a great cut for a flavorful board sauce or chimichurri sauce.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the grill for smoke and char.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here are four offbeat methods for cooking steaks that work amazingly well: The Afterburner Method where you cook on a hot charcoal chimney, the Vigneron Method where you cook with twigs, the Caveman Method where you cook right on hot coals, and the Stripsteak Method where you sous vide in butter then sear on a grill.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
This flavorful beef dry rub recipe is perfect for seasoning brisket, beef ribs, steak, and more. In Texas, many barbecue joints use plain old salt and pepper, called Dalmatian rub. But beef brisket and beef ribs can handle, and benefit from, a more potent mix of spices. You can make this beef rub in advance and store it.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe. From selecting the right cut and beef grade to smoking and searing on the grill, you'll be grilling up mouthwatering steaks for your family and guests in no time!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Grades of beef explained: Choice, Prime, Wagyu, Certified Angus, Kobe, aged, grass fed, grain fed, organic, natural, kosher, and halal.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Everything you need to know about the different beef cuts, all the primals as well as all the popular commercial cuts.
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