Classic Steak Diane with Shiitake Mushrooms
A classic restaurant dish usually prepared tableside and involving the flambéing of the sauce, which concentrates and caramelizes the juices. In general, the recipe uses » Read More
Gingered Beef with Onions and Peppers
You can find out more about Chef Vollmar by visiting his website: www.epicureanexchange.com
Grass-fed burger cooking technique
See the directions below for making the perfect grass-fed burger.
Pan-Seared Top Round Roast with Peppered Brandy Cream Sauce
Most don’t realize it, but London Broil is not a cut of meat, but rather a preparation. It refers to a steak that is pan-fried » Read More
Rib-Eye, T-Bone, and Strip Steaks
Grilling, baste and board dressing tips by Adam Perry Lang via www.epicurious.com
Short Ribs in Smoked Paprika Sauce
For this recipe you'll need about 2 pounds grass-fed, boneless short ribs, cut into 2-inch lengths
You can find out more about Chef Vollmar by visiting » Read More
Simple Grilled Steak Marinade
From www.cooks.com
Sirloin Roast with Marinade
Use your favorite marinade or use one of our marinade recipes (see below). If choose a marinade with bourbon, beer, or vinegar, use slightly less » Read More
T-Bone Steak
Just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to » Read More
