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It's monday night again and the beginning of another busy week. Here's one (great) method for cooking quality thick steaks through like the pros, with beautiful brown crust and juices retained.
Today we make 4 oz mini chuck steaks tender and delicious. I made some menus for this week to make dinners even easier. I good old country cooking right here in fort worth texas.
He used australian angus 200days grainfed. Our corporate chef paul schieble shares an elegant and delicious recipe to prepare indoor specially for those hot summer days or either cool winter tha. Talk about "upper crust" cooking this classic panseared ribeye steak recipe results in a juicy, tender with super flavorful crust.
Chef patrick heuberger shows us how to cook steaks the traditional way on a frying pan and grill pan.