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. Light gas grill or start a charcoal fire, allowing coals to...
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...
Guinness is a dark stout beer that a lot of beer drinkers are a little weary about trying. Some people just don’t have the pallet for a stout beer, I agree it is an aquired taste. I now thourglly enjoy an ice cold Guinness on occasion. This recipe is a gret way...
