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Easter Mixed Grill

Easter Mixed Grill

Something for Everyone

Posted on April 12, 2017
Many people are a little leery of doing a mixed grill because of the different times that all of the meat will need to be cooked, however,  it’s a lot easier than you think. An Easter Mixed Grill just requires you to pick your favorite meats and organize them by cook time. The veggies are easy; they generally manage themselves once you get them onto the grill. Here’s how it’s done.  
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Asian Braised Buffalo Short Ribs

Asian Braised Buffalo Short Ribs

On a bed of steamed rice

Posted on April 05, 2017
Asian Braised Buffalo Short Ribs are a fantastic comfort food for a rainy day. Fragrant buffalo short ribs are crispy from a double sear, and everything is smothered in the sweet and tangy Asian-inspired sauce. Using water buffalo is a great alternative to using beef (which you can sub in for buffalo if you can’t find it), it’s rich and beefy like a well-aged steak - beefy. 
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How to Grill Dry Aged Steak

How to Grill Dry Aged Steak

Slow grilled for incredible tenderness

Posted on March 07, 2017
Dry aging breaks down the collagen in a piece of beef leaving behind nothing but tender protein. It’s important to treat this, often pricey, piece of meat with respect knowing exactly How to Grill Dry Aged Steak is very important. When properly grilled, a dry aged steak will pack more beef flavor than any steak you have ever tasted before. 
Posted in: Beef
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Mongolian Beef

Mongolian Beef

With Sweet Snap Peas

Posted on March 01, 2017
Never will you ever have a more delicious dinner than this Mongolian Beef With Sweet Snap Peas! We really enjoyed this. We were hard pressed to get enough photographs that we could safely begin eating. Trust me; make this with the intention of eating it, because waiting for any reason is going to be tough. (UNLIKE the notoriously tough, flank steak that you will eat in this recipe.)   
Posted in: Beef
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Taco Dip

Taco Dip

Scoopable cheesey tacos!

Posted on January 31, 2017
Introduction: Any big game day needs a big and bold dip to go with it. Taco Dip is the cheesiest, most taco-y dip you will ever enjoy. Baked until bubbling and hot, filled with ground beef, and topped with jalapeños and cilantro, you won’t be able to resist scooping up copious amounts of this delicious delicacy. Be sure to have a super bowl of tortilla chips for serving this hot dip; it will definitely score you a touchdown. The best part is that you can make this gluten free recipe in advance. 

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Sous Vide Rump Roast

Sous Vide Rump Roast

with Scotch Gravy

Posted on January 24, 2017
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis(LINK) and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties. 

Posted in: Beef
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Sous Vide Steak

Sous Vide Steak

with Red Wine Reduction

Posted on January 17, 2017
If you’ve been keeping up with the latest and greatest, you have probably heard of a cooking technique called Sous Vide. It’s 2017’s biggest kitchen trend. Thanks to my portable Sous Vide cooker, Joule, by ChefSteps, I have been able to keep up with the latest and greatest in gastronomic trends. Using a grill in conjunction with cooking Sous Vide just makes sense. Cooking anything using this technique means some very tender and tasty food, however, meats will need caramelization on the outside for a really toothsome flavor. That’s where the grill comes in. It’s perfect for giving you a caramelized crust on the outside! Using the infrared side burner to sear off the steak after cooking Sous Vide just takes this Sous Vide Steak with Red Wine Reduction to the next level. 
Posted in: Beef
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Beef Wellington Revisited

Beef Wellington Revisited

with Caramelized Onion and Goat Cheese

Posted on December 21, 2016
Over the last sixteen months, I’ve tackled, successfully grilled, and shared some dishes that I have never had the courage to make before. The original Beef Wellington recipe, inspired by Gordon Ramsey’s own recipe, was a huge success. Beef Wellington with Caramelized Onion and Goat Cheese is a Wellington recipe revisited. Instead of mushrooms duxelles, this time we have savory herb filled goat cheese and caramelized onions. If you loved Wellington before, you’re going to love this updated version even more! 
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Asian Style Beef Ribs

Asian Style Beef Ribs

Cooked Using Joule by ChefSteps

Posted on November 30, 2016
For some strange reason, it’s actually difficult to get big beef short ribs from the butcher section of my local supermarket. You can get the thin Korean-style ones most times, but never the meaty and thick ones. When I finally got my mitts on some, I knew they were going to need some pretty special treatment. These Asian Style Beef Ribs Cooked Using Joule, by ChefSteps are like butter. Seriously melting in your mouth, while being simultaneously crispy! A long and slow cook using Joule, followed by a slice and sear in a Napoleon Cast Iron Skillet makes these delightful morsels an umami bomb of a dish to remember. 
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Spicy Chili with Dark Chocolate

Spicy Chili with Dark Chocolate

on the Grill

Posted on October 25, 2016
To celebrate National Chocolate Day on October 28th, I created three savory dishes that prove Chocolate isn’t just for dessert. You can check out my Chocolate Rubbed Back Ribs and Chocolate Rubbed Steaks here. After experimenting with a few different applications of chocolate in savory food, it was decided that I had to use the real thing in a dish. Also, it’s nearly November, something warming, like a stew, was definitely needed as well. This Spicy Chili with Dark Chocolate is the strangest chili that I have ever made, though it is certainly the most delicious. If you need a warm bowl of yum on a cool day, you need to try this chili. 
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