Last week on our STEAKNIGHT a new marinade had emerged. My friend Doc pulled this out and it became an instant favorite amoung the group. It was one of the most distinct flavors I have ever tasted. If I...
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Ingredients: 1/4 cup tamari 1/4 cup mirin 1 1/2 tablespoons red miso 1 tablespoon sugar 1/2 teaspoon toasted sesame oil Eight 1/4-inch-thick slices of tenderloin steak (1 1/2 pounds), pounded 1/8 inch...
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Do you ever find yourself looking for something exciting, something that is out of the ordinary? I recently found an article from the Travel Channel which listed 21 Manly Man Adventures. Some of them are...
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After noticing a number of people looking to see what the difference is between the T-Bone and the Porterhouse we decided to post a more specific page. Both the T-Bone and the Porterhouse are made up of two...
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Dry-aging beef means that once the animal is slaughtered and butchered, portions of the carcass are allowed to rest in very carefully controlled conditions (cool temperatures, with relatively high humidity)...
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Use a thermometer! Yes, you may look a bit less macho when you whip out a nifty Instant Read Thermometer from your back pocket, swing out the slender probe and insert it gently into the very center of your...
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Conditions vary so use the following as a guideline; with observation, adjustment and a little practice, you’ll get consistently good results. Remove steak from refrigerator about 1 hour before cooking....
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Look for thick cuts. Avoid steaks that are less than an inch thick because they’re too easy to overcook. Be careful when buying steaks in packs — it’s often difficult to get a side view to...
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Try this simple London Broil marinade and enjoy a delicous steak tomorrow! Be sure to follow steps for both Wet and Dry Ingredients. Dry Ingredients: 3 Tablespoons Of Garlic Powder 3 Tablespoons Dried...
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This tasty topping is the perfect pair for our chipotle filet mignon, or try it alone as a pre STEAKNIGHT snack with some lime tortilla chips. Ingredients: 2 Mangoes, Diced 1 1/2 Cup Canned Black Beans...
Learn MoreOur new mobile compatible site is a super convenient way to access all of our recipes, article. In the kitchen, on the road looking for great restaurant or at the grocery store STEAKNIGHT’s resources are...
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ARE YOU USING A GAS GRILL FOR CONNIVENCE BUT MISS THE CHARCOAL FLAVOR? CEDAR PLANK STEAKS MAY BE THE ANSWER. Gas grills are fast and easy, but don’t offer the flavor of charcoal – but toss in a...
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This recipe works great as a BBQ appetizer, I could not resist it, looked so good that it had to be posted. Hate to do it but this one was taken from July 2009 issue of Good Housekeeping. If you are a...
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Brewing techniques, unique mineral deposits, and water qualities have all to do with the flavor of the beer. Belgian ales have a really distinct, yeasty, highly carbonated quality that is a taste all unto...
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Second only to beef tenderloin in tenderness, flat-iron steaks are more the affordable choice but they don’t skimp on flavor. Ingredients: 6 Beef Shoulder Top Blade (Flat Iron) Steaks 5 Tablespoon Of...
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Happy Fathers Day to all my fellow breeders! LOL! You Dads out there know that tommorow is our day, I can’t wait to to spend mine grilling up some delicous food for everyone. And wives out there no...
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