Steak & Beef
Choosing, cutting, grilling and searing steak, plus how to tell when beef is past its best.
18 articles
How To Grill Eye Of Round Steak
Looking for a great way on How To Grill Eye Of Round Steak then you've come to the right place! This step by step guide will make you look like a pro chef...
Why Is My Eye of Round Steak Tough?
Eye of round is one of the leanest cuts of beef, so it turns tough easily. Here is why it happens and how to cook and slice it so it comes out tender.
How to Cut Tri Tip Steak Easily With This Method
Want to know how to cut tri tip? One of the best pieces of steak ever! Then you've found the best guide on it and we are going to give you the process.
How Long Should You Rest Tri Tip After Smoking?
Rest smoked tri tip for 10 to 15 minutes, loosely tented. Here is why resting matters, when to take it off the smoker, and how to rest it after a reverse...
Searing Steaks on a Charcoal Chimney
"Reverse searing" refers to the practice of searing steaks after they've been smoked if you're not already familiar with it. Instead of utilizing a grill...
Cooking Baseball Steak - How to Grill, Broil & Roast this Cut of Steak
You may have never heard of a "baseball steak." Although it is a steak cut from the primal loin of the cow, it has a more robust flavour and will save you...
How To Tell If Steak Has Gone Bad
Your guests are enjoying the nice weather and conversations in your yard. It's almost steak time, and you decided to offer it to your guests. However, you...
Ribeye French Dip Sandwich
Perhaps you grew up eating Ribeye French Dip Sandwiches or possibly you need to make your initial one. In any case, you'll need an easy to read and...
Grilled Coulotte Steak
How to grill coulotte, the top sirloin cap with a thick fat cap: cutting it into steaks, skewering it picanha style, the right temperatures and how to...
Smoked Beef Cheeks
How to smoke beef cheeks until they are tender and pull apart: trimming, the simple rub, smoker temperature, when to wrap and how to serve them.
Smoked Beef Heart
How to smoke beef heart: how to trim it, a simple marinade, a reverse sear on the smoker and grill, the internal temperature to aim for and how to slice...
Smoked Beef Tongue
How to smoke beef tongue until it is tender enough for tacos de lengua: cleaning, the rub, smoking then wrapping, peeling the skin and how to serve it.
Smoked Chuck Eye Steak
How to smoke chuck eye steaks and finish them with a hard sear: choosing thick steaks, seasoning, smoker temperature, when to pull them and how to slice...
Smoked Hanger Steak
How to smoke hanger steak: removing the center membrane, a simple marinade, smoker temperature, when to pull it, searing and slicing against the grain.
Smoked Oxtail
How to smoke oxtail until it falls off the bone: seasoning, smoking for bark, braising with allspice and thyme, the temperatures to aim for and how to...
Smoked Sirloin Tip Roast
How to smoke a sirloin tip roast so it stays tender: trimming, seasoning, smoker temperature, when to pull it, resting and slicing it thin for dinners and...
Teres Major Steak on the Grill
How to grill teres major, the tender shoulder cut that eats like filet mignon: trimming the silver skin, a reverse sear on the grill and how to slice it.
Tri Tip Burnt Ends
How to make tri tip burnt ends: smoking the tri tip, when to cube it, the sauce and butter glaze, how long to cook them in the pan and how to tell when...