
Coleman’s Black Cur Steak Is a Doggone Success
The enterprising duo behind Black Cur honors their late dog with truly sublime dishes.
The enterprising duo behind Black Cur honors their late dog with truly sublime dishes.
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.
Most American steaks come from young cattle. HeartBrand, in Harwood, is trying to create a market for cuts from more mature animals.
The massive Bartonville barbecue and steak restaurant uses too much seasoning and butter, but the pitmaster knows what he's doing.
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 odd,
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.
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
From city to country, fancy to down-home, the state’s 38 best steakhouses. Plus: the Japanese beef that everyone should be eating, our favorite butcher shops, and how to grill a ribeye that even your father-in-law will love.
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.
How a cut of meat from the wrong side of the street rose to culinary stardom, plus a guide to Texas’ most authentic fajitas.
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
Beefing and chewing the fat about a rare pleasure that’s almost done for.