by Steaknight Magazine Admin | Apr 6, 2020 | Cooking, How To's
There are many ways to prepare a standing rib roast. We found that this is the most simple fool proof way to acheive the perfect end result. Stop worring about ruining that expensive roast and trust in this easy recipe. Ingredients One 5-pound standing rib roast 1...
by Steaknight Magazine Admin | Mar 27, 2017 | Articles, Cooking, Misc
127 Day Old Steak Aged in Whiskey. Our mouths are watering just watching this. Have Mercy! Video by Eater Comment below or share if this is something that is a MUST on your bucket...
by Steaknight Magazine Admin | Jan 21, 2013 | Articles, Cooking
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) for a period of time—often several weeks, and sometimes up to...
by Steaknight Magazine Admin | Jan 20, 2013 | Cooking, Grilling Tips
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 steak to register a reading, but believe me: Perfectly...
by Steaknight Magazine Admin | May 29, 2009 | Articles, Blog, Cooking
Just recently listed STEAKNIGHT Magzine with digg. After going through a couple of different pages, I came across this great story that was in Esquire Magazine a while back. Everything You Need to Know About Steak. Take a look at it steak lovers and...
by Steaknight Magazine Admin | May 15, 2009 | Cooking
The ongoing argument of marination. The length of time you are marinating plays an important role on the final outcome. I would have to agree that it is simply crazy to marinate a $40 Prime Rib Eye for 3 days. The beauty of an expensive cut of meat it that they are...
