The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
A new arrival from Colorado wants the true-blue info on the red-meat special.
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…
Forget about Batman vs. Superman. Our advice columnist referees spring vs. fall, Strait vs. Wills, Oatmeal vs. Bacon, and restaurant vs. patron.
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.
The art of cooking it just right.
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.
A little care and attention can raise your ribeye to new heights.
Dominic Episcopo Photo by George Fiala From Dominic Episcopo’s book-in-progress, Meat America, which also has a Facebook page. (H/T to Jeff Smith for the headline.) – JASON COHEN…
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.