Tagged with 'steak'

Though the sous-vide technique was first developed over 40 years ago, it has only recently made its mainstream debut. Chefs in quality restaurants have long used this technique, and now sous-vide machines are becoming much more available to the general public. The idea is simple, really. Food is vacuum sealed in a bag and submerged in circulating water in which the temperature is precisely controlled.

Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. In fact, we’ve visited this idea a few times in the past. The Southwestern Stuffed Pork Loin, Chicken Spedini, and Turkey Roulade are great examples. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.

Let’s do a pan seared steak on the grill! We use a trusty cast iron pan to make the perfect pan seared steak.

Fajitas just got a whole lot better! With a burger in the middle of a tortilla surrounded by melted cheese and fajita veggies, this recipe is a keeper!

KC strip steaks are marinated in a spicy brine and rubbed with tri-tip seasoning to make a delicious crust. While they cook you make a thick creamy sauce to complement the steaks.

Give our favorite venison recipe a try this deer season. Chef Tom shows you how to make this bacon wrapped venison recipe which will please even those who don’t like wild game.

Flat Iron Steaks are a fairly new cut of beef that has quickly caught on. This Moroccan inspired recipe is flavorful and spicy without too much heat.

This may be one of the simplest recipes we’ve ever cooked, but don’t worry, we won’t let your Cattleman’s Grill secret out!