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 see just how thick they are. Don’t trim that fat....
Have you ever wondered why the steak at a great steakhouse can taste so much better and more tender than the steaks you pull off your backyard grill? Or why they cost so much more? Two little words: dry aging. Dry aging is the process by which large cuts of beef are...
One taste of this recipe and you will know your in for a treat. Wow, that couldn’t be more true, the skirt steak was loaded with flavor. You’ll love this one. Let us know what you think of it. 6-8 servings Indgredents: 2 lb. skirt or flank steak ½ cup + 2...
