Food & Drink
July 29, 2021
Dallas Steakhouses Were Always Going to End Up Serving $1,000 Gold-Wrapped Slabs of Meat
Chef Nusret Gökçe, better known as Salt Bae, has brought his specific blend of showmanship to the beef capital of the world.
Steak
BBQ Joint Reviews
November 16, 2020
Thorndale Meat Market’s Dry-Aged Steak Is an Experiment in Funk
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
BBQ
May 9, 2019
Old Cows Are the Newest Thing in Texas Beef
Most American steaks come from young cattle. HeartBrand, in Harwood, is trying to create a market for cuts from more mature animals.
BBQ Joint Reviews
March 18, 2019
Marty B’s Overdoes It on Almost Everything, But the Brisket Is Great
The massive Bartonville barbecue and steak restaurant uses too much seasoning and butter, but the pitmaster knows what he's doing.
The Texanist
February 23, 2019
The Texanist: Is “Steak Night” a Texas Thing?
A new arrival from Colorado wants the true-blue info on the red-meat special.
BBQ Recipes
June 13, 2016
Raise Your Steak Game
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 Texanist
April 20, 2016
The Texanist
Forget about Batman vs. Superman. Our advice columnist referees spring vs. fall, Strait vs. Wills, Oatmeal vs. Bacon, and restaurant vs. patron.
The Daily Post
April 20, 2015
Meet Molly Schuyler, the Best Eater of Steaks There Ever Was
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 Daily Post
May 27, 2014
The Big Texan Steak Challenge Gauntlet Has Been Thrown
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.
Food & Drink
February 11, 2014
Steak
A little care and attention can raise your ribeye to new heights.
Eat My Words
August 2, 2011
PHOTO: The Ribeyes of Texas Are Upon You
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
Food & Drink
February 1, 1997
The Elite Meat to Eat
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.
Texas History
March 1, 1993
Low Steaks
How a cut of meat from the wrong side of the street rose to culinary stardom, plus a guide to Texas’ most authentic fajitas.
Food & Drink
December 1, 1983
The Texas Food Manifesto
Fie on the cilantro fad, greaseless barbecue, and indiscriminate mesquite-grilling. Let’s hear it for Frito pie, catfish plates, and other gems of Texas’ true cuisine