Chef Nusret Gökçe, better known as Salt Bae, has brought his specific blend of showmanship to the beef capital of the world.
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
The massive Bartonville barbecue and steak restaurant uses too much seasoning and butter, but the pitmaster knows what he's doing.
If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple.What is a reverse sear? The name sounds a little odd,
The 120-pound California woman proved her steak-eating bona fides by consuming three 72-ounce porterhouses in twenty minutes at Amarillo’s Big Texan competitive eating contest.
By a 125-pound mother of four from Nebraska, who ate two of the steak dinners—shrimp cocktail, a baked potato, a salad, a roll (with butter) and a 72-ounce steak—in less than fifteen minutes.