by Steaknight Magazine Admin | Jan 22, 2013 | Articles
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 different cuts of meat separated by a T-shaped bone running...
by Steaknight Magazine Admin | Jun 26, 2009 | Articles
After visiting Costco recently I walked passed a cooler where I noticed a variety of steaks at decent prices. The meat looked really good, and the cuts were a decent thickness. At a second glance I noticed that all the meat was USDA PRIME. Right away I snatched up...
by Steaknight Magazine Admin | Jun 17, 2009 | Recipes
Usually I would take a few onions sliced thick and grill them up. Here is a delicious recipe we tried that pairs excellent with a nice ribeye, porterhouse, or a NY strip. You know come to think of it it would be delicous on any steak. Ingredients: 2 Large Vidalia...
by Steaknight Magazine Admin | Jun 1, 2009 | Recipes
Here is a rub for your steaks that will give them an interesting and authentic flavor. Use this on your larger cuts such as; Ribeyes, New York Strip, Porterhouse, or T-Bones. Ingredients: 1 Teaspoon Minced Garlic 1 Teaspoon Black Pepper 1/2 Teaspoon Cayenne Pepper...
by Steaknight Magazine Admin | May 25, 2009 | Restaurants, Reviews
I haven’t been to Uncle Jack’s in quite a while, but this is a place you don’t easily forget. First class wait staff, they really make you feel like someone special. Unlike other places I’ve been to, the servers were extremely knowledgeable....
