Rubbed with black and green peppercorn butter, then toast. Lean, tender cuts like filet mignon just need a quick pan-sear and a pepper cream smear. It doesn’t hurt by Béarnaise sauce drizzle.
Cooking a perfect steak is much easier than you expect. You need to prepare a sturdy pan, salt, pepper, olive oil, and a solid cooking technique.Start by keeping the steak at room temperature for at least 30 minutes to make it cook evenly. Then, just sprinkle on salt and pepper, rub with some oil, and get your pan really hot. Lay the steak in the pan and turn it when it’s ready. In about 8 minutes, you’ll have a perfect steak.
These kebabs require minimal effort and result in extraordinary flavor. The soak does all of the work by infusing taste while it makes the meat soft. The exciting flavors and grilled bits make the kebabs ideal for serving with pita bread and tzatziki sauce.
Argentineans eat more beef than people from any other country. They like to cook it over wood to infuse the meat with deep and smoky flavor. Here, we roast the thick tri-tip cut over direct heat so that it forms a nice brown crust on the outside while the inside stays pink and juicy.
It’s a nice try to use cola in this short ribs recipe helps balance the spicy rub. Rubbed with a spice mix, browned in the pressure cooker; Then add cola, soy sauce, and Worcestershire to make a flavorful, balanced cooking liquid.
It’s a perfect dish for a dinner party or weeknight meal. Gremolata, a mixture of garlic, and lemon zest, parsley, offers heat and fresh herb and citrus flavors to assertive leg of lamb.
If you want to have a taste about the rustic simplicity of Tuscan cuisine. Bistecca Fiorentina is perfect for sharing. We came up with an indoor for an alternative for most people don’t have the experience to cook outdoor. With a bit of high-quality olive oil, then add a pat of Chianti Butter for extra indulgence.
This one is pretty simple. Cut the bones away from the meat, paste mustard, and peppercorn and rub it all over, tie the bones back on, let the meat sit for at least an hour, and roast. There’s no flipping, stirring, or sauce-making involved.
