by Steaknight Magazine Admin | Mar 26, 2017 | Grilling Tips
If you don’t have prime steak and you want to go marinade free there is a simple effective technique called salting. This will take a choice cut of meat and tenderize to almost prime status in 1 hour. To salt your steak is a piece of cake. Do this right before...
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 | 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 | May 20, 2009 | Blog
I am waiting patiently for the end of the day. Thursday is STEAKNIGHT and I am getting my bounty ready for tomorrows feast. The steaks this week are Prime Dry Aged Bone in Rib Eyes. Bought them at my local Foodtown Supermarket, they happen to have a real nice meat...
