fry the free-range thick-cut sirloin steaks in olive oil, fat side down first. Set aside to rest. Add the quartered baby onions to the pan, sprinkle with brown sugar and place under the grill for ...
In a bowl, add the T-bone steak, marinate with garlic, ginger, salt, black pepper and vinegar, mix well until combined, cover and leave to marinate for about 30 minutes. In a frying pan over ...
Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill ...
Cook T-bone steaks like the Italian bistecca - season generously and grill over a barbecue or griddle pan for about seven minutes on each side. Serve pink and juicy with lemon wedges and a drizzle ...
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Skirt steak is a cut of beef which is often overlooked, it is long and flat and can be found in the plate which is situated after the brisket and before the flank. It is the ideal cut for stir-fries, ...
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A pan is used to sauté or sear on the stove top and then its popped into the oven for finishing. Here’s one of my favorite ways to prepare a thick steak that uses this technique: Start with thick ...
Maybe let the microwave sit this one out. Nothing tastes better than a hot, juicy steak off the grill or from a cast-iron pan – but what happens when you make too much? Of course, it makes sense ...