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We’re taking steak night to another level with this one! We started with a beautiful bone-in New York strip and used the reverse sear method on the Big Green Egg. First, we cooked it low and slow to bring it up to temperature and let it pick up some...

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Cooking with the Cummins

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25,000 Aufrufe • vor 28 Tagen •via TikTok

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Ready to level up your steak? 🔥🥩 This Chili Lime Chimichurri Steak brings together fresh, zesty chimichurri with the bold kick of Dan-O’s Chili Lime. Throw that steak on a hot grill, get that beautiful sear, and finish it off with that bright, herby chimichurri. Flank steak, skirt steak, or whatever cut you’re grilling, this one is bringing serious flavor. Get the full recipe here: Yum Yum Get Ya Sum!
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Ready to level up your steak? 🔥🥩 This Chili Lime Chimichurri Steak brings together fresh, zesty chimichurri with the bold kick of Dan-O’s Chili Lime. Throw that steak on a hot grill, get that beautiful sear, and finish it off with that bright, herby chimichurri. Flank steak, skirt steak, or whatever cut you’re grilling, this one is bringing serious flavor. Get the full recipe here: Yum Yum Get Ya Sum!

Dan-O’s Seasoning

87,805 Aufrufe • vor 2 Monaten

This tomahawk steak came out PERFECT using the reverse sear method 🔥🥩 Slow cooked first, then finished with a blazing hot sear for that crust… juicy edge to edge every time. I topped it with a simple garlic butter made with unsalted butter, fresh minced garlic, parsley, and a pinch of salt… no lemon needed, just pure rich flavor melting into every bite 😮‍🔥 If you’ve never reverse seared a steak like this, this is your sign to try it ASAP 💪 RECIPE: Reverse Sear Tomahawk Steak + Garlic Butter 🥩🧄🧈 Ingredients: • 1 Tomahawk steak (2–3 inches thick) • Salt • Black pepper • Garlic powder Garlic Butter: • 1 stick unsalted butter • 4 cloves garlic (minced) • 1 tbsp fresh parsley (chopped) • Pinch of salt Instructions: 1. Prep the steak Pat steak dry and season generously with salt, pepper, and garlic powder. Let sit at room temp for 30–45 minutes. 2. Set up grill (reverse sear) Prepare grill for two-zone cooking — one side low heat, one side high heat. 3. Slow cook first Place steak on indirect heat side. Cook until internal temp reaches: 115–120°F (rare) 120–125°F (medium rare range before sear) 4. Make garlic butter Melt butter on low heat. Add minced garlic and cook for 1–2 minutes (do not burn). Stir in parsley and a pinch of salt. Set aside. 5. Sear for crust Move steak to high heat. Sear 1–2 minutes per side until a deep crust forms. 6. Rest and finish Remove steak at 125–130°F for medium rare. Rest 10 minutes. 7. Serve Slice and drizzle garlic butter over the top while hot. Juicy, buttery, and packed with flavor… this is steakhouse quality right at home 🔥🥩 #howtogrill #bbq #tomahawksteak #meatlover #cookinghavms
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This tomahawk steak came out PERFECT using the reverse sear method 🔥🥩 Slow cooked first, then finished with a blazing hot sear for that crust… juicy edge to edge every time. I topped it with a simple garlic butter made with unsalted butter, fresh minced garlic, parsley, and a pinch of salt… no lemon needed, just pure rich flavor melting into every bite 😮‍🔥 If you’ve never reverse seared a steak like this, this is your sign to try it ASAP 💪 RECIPE: Reverse Sear Tomahawk Steak + Garlic Butter 🥩🧄🧈 Ingredients: • 1 Tomahawk steak (2–3 inches thick) • Salt • Black pepper • Garlic powder Garlic Butter: • 1 stick unsalted butter • 4 cloves garlic (minced) • 1 tbsp fresh parsley (chopped) • Pinch of salt Instructions: 1. Prep the steak Pat steak dry and season generously with salt, pepper, and garlic powder. Let sit at room temp for 30–45 minutes. 2. Set up grill (reverse sear) Prepare grill for two-zone cooking — one side low heat, one side high heat. 3. Slow cook first Place steak on indirect heat side. Cook until internal temp reaches: 115–120°F (rare) 120–125°F (medium rare range before sear) 4. Make garlic butter Melt butter on low heat. Add minced garlic and cook for 1–2 minutes (do not burn). Stir in parsley and a pinch of salt. Set aside. 5. Sear for crust Move steak to high heat. Sear 1–2 minutes per side until a deep crust forms. 6. Rest and finish Remove steak at 125–130°F for medium rare. Rest 10 minutes. 7. Serve Slice and drizzle garlic butter over the top while hot. Juicy, buttery, and packed with flavor… this is steakhouse quality right at home 🔥🥩 #howtogrill #bbq #tomahawksteak #meatlover #cookinghavms

jcolemansbbqsauce

76,700 Aufrufe • vor 6 Monaten

We show you how to cook an incredible Australian Wagyu Denver steak on a high-quality stainless steel pan, revealing the secret heat control techniques that create an edge-to-edge perfect sear. We demonstrate why this underrated cut is one of the most flavorful steaks for the price, debunk myths about stainless steel cooking, and finish it off with a perfectly cooked egg in the rendered Wagyu tallow. #steak #cooking #eating #dinner #easyrecipes
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We show you how to cook an incredible Australian Wagyu Denver steak on a high-quality stainless steel pan, revealing the secret heat control techniques that create an edge-to-edge perfect sear. We demonstrate why this underrated cut is one of the most flavorful steaks for the price, debunk myths about stainless steel cooking, and finish it off with a perfectly cooked egg in the rendered Wagyu tallow. #steak #cooking #eating #dinner #easyrecipes

I’m @Wireds Son

609,700 Aufrufe • vor 9 Monaten

Who remembers growing up eating steaks marinated in Dale’s Steak Seasoning?! We’re taking a little trip down memory lane with a Dale’s-marinated ribeye, but this time we’re cooking it on the Big Green Egg! Now, we KNOW Dale’s can be a controversial topic, especially when you’re talking about putting it on a good ribeye. 😂 Some people swear by it, and others think a good steak only needs salt and pepper. But sometimes it’s not about trying to make the fanciest steak. It’s about those familiar flavors that take you right back to growing up and sitting around the dinner table. And there’s just something fun about bringing an old favorite back with a little Big Green Egg twist! Now let’s settle this debate… are you TEAM DALE’S or is putting marinade on a ribeye a crime?! #biggreenegg #ribeye #dales #steak
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Who remembers growing up eating steaks marinated in Dale’s Steak Seasoning?! We’re taking a little trip down memory lane with a Dale’s-marinated ribeye, but this time we’re cooking it on the Big Green Egg! Now, we KNOW Dale’s can be a controversial topic, especially when you’re talking about putting it on a good ribeye. 😂 Some people swear by it, and others think a good steak only needs salt and pepper. But sometimes it’s not about trying to make the fanciest steak. It’s about those familiar flavors that take you right back to growing up and sitting around the dinner table. And there’s just something fun about bringing an old favorite back with a little Big Green Egg twist! Now let’s settle this debate… are you TEAM DALE’S or is putting marinade on a ribeye a crime?! #biggreenegg #ribeye #dales #steak

Cooking with the Cummins

48,800 Aufrufe • vor 1 Monat

Some weekend meal inspo for you 🥗🌶️🍋‍🟩🥩🤤 #steak #salad #thaifood #easyrecipe #cookwithme Salad - lettuce - cucumber - tomato - red onion - cilantro - mint Dressing - garlic - Thai chilies - palm sugar - fish sauce - lime - cilantro - green onion - toasted rice powder Steak Take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature (I used a NY strip). Pat it dry and season generously on all sides with salt, pepper, and garlic powder (or any seasonings you prefer). Heat oil in a pan over medium-low heat and sear the fat cap for about 1 minute. Cook the steak for about 4 minutes per side, then reduce the heat and sear the edges for about 1 minute. Add butter and garlic, and baste for another minute. Let the steak rest for 10 minutes before serving.
1:01

Some weekend meal inspo for you 🥗🌶️🍋‍🟩🥩🤤 #steak #salad #thaifood #easyrecipe #cookwithme Salad - lettuce - cucumber - tomato - red onion - cilantro - mint Dressing - garlic - Thai chilies - palm sugar - fish sauce - lime - cilantro - green onion - toasted rice powder Steak Take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature (I used a NY strip). Pat it dry and season generously on all sides with salt, pepper, and garlic powder (or any seasonings you prefer). Heat oil in a pan over medium-low heat and sear the fat cap for about 1 minute. Cook the steak for about 4 minutes per side, then reduce the heat and sear the edges for about 1 minute. Add butter and garlic, and baste for another minute. Let the steak rest for 10 minutes before serving.

madelinemehria

2,000,000 Aufrufe • vor 6 Monaten

This is the ONLY way I cook steaks! After trying many methods and cooking 100s of steaks, this is my Go-to! The reverse sear method insures you get a juicy steak cooked to perfection every time!! Instructions below! For this recipe I used a thick NY strip! Let your steak come to about room temperature for even cooking. Seasoning is based on preference, but I use only salt and pepper. -preheat your oven to 225F and cook your seasoned steak for about 20 minutes. This will basically lock in your internal temp. I usually like to get it about 120F at the hottest. -heat a cast iron skillet to a very high smoking temperature. Liberally coat the bottom with a high heat oil such as olive or avocado. -sear each side only for only about 2- 4 minutes depending on preferred doneness. Since I like a medium/medium rare steak I usually cook it about 2 minutes a side. -once you flipped the steak once, add butter, garlic, and rosemary/thyme and baste for at most 2 minutes. This locks in the moisture. - when your steak reads 130 F remove from heat and let rest for 10 minutes WITHOUT CUTTING IT. The steak will continue cooking so it is important to pull off the heat just a degree or two before your desired done temp. -once rested, enjoy! #steak #nystripsteak #easyrecipe #saucedupfoods
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This is the ONLY way I cook steaks! After trying many methods and cooking 100s of steaks, this is my Go-to! The reverse sear method insures you get a juicy steak cooked to perfection every time!! Instructions below! For this recipe I used a thick NY strip! Let your steak come to about room temperature for even cooking. Seasoning is based on preference, but I use only salt and pepper. -preheat your oven to 225F and cook your seasoned steak for about 20 minutes. This will basically lock in your internal temp. I usually like to get it about 120F at the hottest. -heat a cast iron skillet to a very high smoking temperature. Liberally coat the bottom with a high heat oil such as olive or avocado. -sear each side only for only about 2- 4 minutes depending on preferred doneness. Since I like a medium/medium rare steak I usually cook it about 2 minutes a side. -once you flipped the steak once, add butter, garlic, and rosemary/thyme and baste for at most 2 minutes. This locks in the moisture. - when your steak reads 130 F remove from heat and let rest for 10 minutes WITHOUT CUTTING IT. The steak will continue cooking so it is important to pull off the heat just a degree or two before your desired done temp. -once rested, enjoy! #steak #nystripsteak #easyrecipe #saucedupfoods

SaucedUp!

258,500 Aufrufe • vor 3 Jahren

the BEST salad you’ll ever have #steak #cucumber #salad #thaifood #easyrecipe @chefwin @The Nikos Knife - Cucumber - Red onion - Green onion - Cilantro - Mint - Dressing: garlic, Thai chili, palm sugar, fish sauce, lime, cilantro, & toasted rice powder - Steak: take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature (I used a NY strip). Pat it dry and season generously on all sides with salt, pepper, and garlic powder (or any seasonings you prefer). Heat oil in a pan over medium heat and sear the fat cap for about 1 minute. Cook the steak for about 4 minutes per side, then reduce the heat and sear the edges for about 1 minute. Add butter and garlic, and baste for another minute. Let the steak rest for 10 minutes before serving.
1:04

the BEST salad you’ll ever have #steak #cucumber #salad #thaifood #easyrecipe @chefwin @The Nikos Knife - Cucumber - Red onion - Green onion - Cilantro - Mint - Dressing: garlic, Thai chili, palm sugar, fish sauce, lime, cilantro, & toasted rice powder - Steak: take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature (I used a NY strip). Pat it dry and season generously on all sides with salt, pepper, and garlic powder (or any seasonings you prefer). Heat oil in a pan over medium heat and sear the fat cap for about 1 minute. Cook the steak for about 4 minutes per side, then reduce the heat and sear the edges for about 1 minute. Add butter and garlic, and baste for another minute. Let the steak rest for 10 minutes before serving.

madelinemehria

1,400,000 Aufrufe • vor 20 Tagen

Reverse sear is hands-down the best way to cook a thick steak… if you do it right. Salt it heavily the night before and leave it uncovered in the fridge so the outside dries out. Next day, bring it to room temp, season again with just salt and coarse black pepper, then slow-cook it in a 250° oven until it hits about 115° inside. Then hit a medium-high cast iron for 60-90 seconds per side, baste with butter, garlic, and herbs, and rest. You end up with an even medium-rare edge to edge and a crust that actually lives up to the hype.
3:00

Reverse sear is hands-down the best way to cook a thick steak… if you do it right. Salt it heavily the night before and leave it uncovered in the fridge so the outside dries out. Next day, bring it to room temp, season again with just salt and coarse black pepper, then slow-cook it in a 250° oven until it hits about 115° inside. Then hit a medium-high cast iron for 60-90 seconds per side, baste with butter, garlic, and herbs, and rest. You end up with an even medium-rare edge to edge and a crust that actually lives up to the hype.

End3of6Days9 (Helen) 🇺🇸

163,053 Aufrufe • vor 3 Monaten

This Tomahawk Steak Recipe is all about building a deep crust, smoky flavor, and a juicy center, then finishing everything with a spicy garlic chili crisp baste. The steak is seared over charcoal, cooked with wood smoke, basted with ghee, garlic, shallot, Worcestershire sauce, smoked paprika, and chili crisp, then sliced thick and finished with even more sauce. If you’re searching for how to cook a tomahawk steak, grilled tomahawk steak, reverse seared steak ideas, or the ultimate steak dinner, save this recipe for your next cookout and share it with a serious steak lover. 🥩🔥 #steakrecipe #tomahawksteak #grilledsteak #easyrecipe #usa
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This Tomahawk Steak Recipe is all about building a deep crust, smoky flavor, and a juicy center, then finishing everything with a spicy garlic chili crisp baste. The steak is seared over charcoal, cooked with wood smoke, basted with ghee, garlic, shallot, Worcestershire sauce, smoked paprika, and chili crisp, then sliced thick and finished with even more sauce. If you’re searching for how to cook a tomahawk steak, grilled tomahawk steak, reverse seared steak ideas, or the ultimate steak dinner, save this recipe for your next cookout and share it with a serious steak lover. 🥩🔥 #steakrecipe #tomahawksteak #grilledsteak #easyrecipe #usa

Recipe Secrets🇺🇸

23,700 Aufrufe • vor 1 Monat

How to make a Juicy Pan-Seared Sirloin Steak like a Pro 🥩👌🏽 Ingredients * 500 g sirloin steak, about 3–4 cm thick * 2 Tbsp olive oil * 40 g butter * 2-3 fresh rosemary sprigs * Salt and pepper, to taste Method 1. Take the steak out of the fridge and let it sit for 30 minutes. Pat very dry on all sides with paper towel. Season both sides generously with salt and black pepper. 2. Heat a heavy pan (cast iron for best results) over high heat until it just starts to smoke. Add olive oil and swirl to coat. 3. Lay the sirloin steak away from you into the pan. Press down lightly and leave it alone for 3–4 minutes until a deep brown crust forms. 4. Flip the steak and sear the second side for 2–3 minutes or until the steak is cooked to your desired doneness. Sear the fat edge for 30 seconds using tongs to hold it upright. 5. Reduce heat to medium. Add butter and fresh rosemary sprigs. When the butter foams, tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes. 6. Move the steak to a chopping board and spoon over the extra pan butter. Rest for 5–10 minutes, uncovered. 7. Slice against the grain, drizzle with the extra rosemary butter and serve straight away. Notes and Tips Dry steak = better crust. Moisture is the enemy of browning. • Salt generously; a lot falls off in the pan. • Use a heavy pan and get it properly hot before the steak goes in. Don't crowd the pan. • Don't move the steak while searing. Let the crust form. • Add butter only after searing. Adding it earlier burns it. • Rest before cutting so juices redistribute instead of running out. • Slice against the grain for tenderness.
1:42

How to make a Juicy Pan-Seared Sirloin Steak like a Pro 🥩👌🏽 Ingredients * 500 g sirloin steak, about 3–4 cm thick * 2 Tbsp olive oil * 40 g butter * 2-3 fresh rosemary sprigs * Salt and pepper, to taste Method 1. Take the steak out of the fridge and let it sit for 30 minutes. Pat very dry on all sides with paper towel. Season both sides generously with salt and black pepper. 2. Heat a heavy pan (cast iron for best results) over high heat until it just starts to smoke. Add olive oil and swirl to coat. 3. Lay the sirloin steak away from you into the pan. Press down lightly and leave it alone for 3–4 minutes until a deep brown crust forms. 4. Flip the steak and sear the second side for 2–3 minutes or until the steak is cooked to your desired doneness. Sear the fat edge for 30 seconds using tongs to hold it upright. 5. Reduce heat to medium. Add butter and fresh rosemary sprigs. When the butter foams, tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes. 6. Move the steak to a chopping board and spoon over the extra pan butter. Rest for 5–10 minutes, uncovered. 7. Slice against the grain, drizzle with the extra rosemary butter and serve straight away. Notes and Tips Dry steak = better crust. Moisture is the enemy of browning. • Salt generously; a lot falls off in the pan. • Use a heavy pan and get it properly hot before the steak goes in. Don't crowd the pan. • Don't move the steak while searing. Let the crust form. • Add butter only after searing. Adding it earlier burns it. • Rest before cutting so juices redistribute instead of running out. • Slice against the grain for tenderness.

The Cooking Husband- Foodie

41,100 Aufrufe • vor 1 Monat

Who says you have to go to a fancy restaurant for a dinner like this?! We’re making sesame crusted ahi tuna, and the trick is cooking it HOT and FAST! We coated the tuna in sesame seeds, then gave it a quick sear over high heat to get that beautiful crust on the outside while keeping the center rare. And we didn’t stop with the tuna! We paired it with wasabi mashed potatoes and broccolini for a restaurant-quality dinner right at home. The little kick from the wasabi potatoes, the sesame crust on the tuna, and the broccolini make such a good combination! It looks fancy, but this is one of those meals that’s surprisingly simple to pull together. Restaurant-quality food without the restaurant bill! Now we’ve got to know… Are you a fan of rare seared tuna? #tuna #datenight #rare #seafood
3:12

Who says you have to go to a fancy restaurant for a dinner like this?! We’re making sesame crusted ahi tuna, and the trick is cooking it HOT and FAST! We coated the tuna in sesame seeds, then gave it a quick sear over high heat to get that beautiful crust on the outside while keeping the center rare. And we didn’t stop with the tuna! We paired it with wasabi mashed potatoes and broccolini for a restaurant-quality dinner right at home. The little kick from the wasabi potatoes, the sesame crust on the tuna, and the broccolini make such a good combination! It looks fancy, but this is one of those meals that’s surprisingly simple to pull together. Restaurant-quality food without the restaurant bill! Now we’ve got to know… Are you a fan of rare seared tuna? #tuna #datenight #rare #seafood

Cooking with the Cummins

11,000 Aufrufe • vor 21 Tagen

This is how you bbq a steak Set up you bbq for 2 zone cooking aka put the coal only on one side When they’re racing hot get your steak on, flipping it ever minute until the internal temp read 48c then move it over to the other side of the grill until it reaches 52 c internal Slice it against the grain then serve it with some fries and peppercorn sauce and if your feeling fancy roast up some bone marrow topped with black pudding it takes it to a new level #steak #bbq #bbqsteak #steakdinner #bbq #steaklover
0:22

This is how you bbq a steak Set up you bbq for 2 zone cooking aka put the coal only on one side When they’re racing hot get your steak on, flipping it ever minute until the internal temp read 48c then move it over to the other side of the grill until it reaches 52 c internal Slice it against the grain then serve it with some fries and peppercorn sauce and if your feeling fancy roast up some bone marrow topped with black pudding it takes it to a new level #steak #bbq #bbqsteak #steakdinner #bbq #steaklover

ollieeats

97,300 Aufrufe • vor 3 Jahren

Steak frites. No notes. 🤌🏼🤤 Ribeye Steak + Truffle Parmesan Fries with a creamy pan sauce. Steak: Season a ribeye generously with salt, pepper, and Kinder’s Buttery Steakhouse seasoning. Sear in a hot pan on high heat for about 5–7 minutes per side until a deep crust forms. Add butter and rosemary to the pan and baste the steak for the final minute. Remove and let it rest. Pan Sauce: In the same pan with the steak drippings, sauté garlic and onions until fragrant. Add heavy cream and let it simmer until slightly thickened. Season with salt, pepper, and fresh parsley. Truffle Parmesan Fries: Cut russet potatoes into very thin strips, soak in an ice bath, then dry completely. Double fry until golden and crispy. Toss the hot fries in a bowl with truffle oil, Parmesan, salt, and parsley. Serve the steak sliced with that creamy sauce and a pile of crispy truffle fries. #dinnerideas #steak #steakfrites #cookingvideo #dinner
0:50

Steak frites. No notes. 🤌🏼🤤 Ribeye Steak + Truffle Parmesan Fries with a creamy pan sauce. Steak: Season a ribeye generously with salt, pepper, and Kinder’s Buttery Steakhouse seasoning. Sear in a hot pan on high heat for about 5–7 minutes per side until a deep crust forms. Add butter and rosemary to the pan and baste the steak for the final minute. Remove and let it rest. Pan Sauce: In the same pan with the steak drippings, sauté garlic and onions until fragrant. Add heavy cream and let it simmer until slightly thickened. Season with salt, pepper, and fresh parsley. Truffle Parmesan Fries: Cut russet potatoes into very thin strips, soak in an ice bath, then dry completely. Double fry until golden and crispy. Toss the hot fries in a bowl with truffle oil, Parmesan, salt, and parsley. Serve the steak sliced with that creamy sauce and a pile of crispy truffle fries. #dinnerideas #steak #steakfrites #cookingvideo #dinner

Mel

47,900 Aufrufe • vor 7 Monaten

The constant flip steak method! This method breaks all the rules most cooks/chefs have been taught for years but this method works every single time for me. Stainless steel pan. Medium low heat. A little neutral oil and flip the steak constantly so it touches every spot in the pan. Moving it every few seconds on all sides of the steak. 6 to 8 minutes for an 8 ounce steak. Let it rest 3 to 5 minutes then slice it. Comes out medium rare much more consistently than the classic straight sear method. Give it a shot and lemme know!
1:24

The constant flip steak method! This method breaks all the rules most cooks/chefs have been taught for years but this method works every single time for me. Stainless steel pan. Medium low heat. A little neutral oil and flip the steak constantly so it touches every spot in the pan. Moving it every few seconds on all sides of the steak. 6 to 8 minutes for an 8 ounce steak. Let it rest 3 to 5 minutes then slice it. Comes out medium rare much more consistently than the classic straight sear method. Give it a shot and lemme know!

Traderstewie

87,714 Aufrufe • vor 2 Monaten

The beauty of cooking a steak in an Ooni is that you get an excellent sear on both sides simultaneously. Cooking the steak from both the top and bottom at the same time makes for a delicious outcome. #steak #recipe #ooni
0:33

The beauty of cooking a steak in an Ooni is that you get an excellent sear on both sides simultaneously. Cooking the steak from both the top and bottom at the same time makes for a delicious outcome. #steak #recipe #ooni

Ooni

39,600 Aufrufe • vor 3 Jahren

Simplicity for this Wagyu flank steak I purchased from @snakeriverfarms. Salted and rested overnight in the fridge followed by a hot and fast sear on stainless steel Finished by slicing across the grain and it’s pull apart tender #food #cooking #steak #foodporn #cookingvideo
0:24

Simplicity for this Wagyu flank steak I purchased from @snakeriverfarms. Salted and rested overnight in the fridge followed by a hot and fast sear on stainless steel Finished by slicing across the grain and it’s pull apart tender #food #cooking #steak #foodporn #cookingvideo

Eddie

175,300 Aufrufe • vor 27 Tagen

Try the Cold Sear for your next steak or protein! Start in a cold pan, slowly ramp up the heat, then finish with a hard sear. This method prevents a dry, chewy exterior and ensures even cooking by letting the protein seize up gradually. Not the ultimate cooking hack, but a great way to master heat control. Perfect for beginners or thicker cuts.
7:29

Try the Cold Sear for your next steak or protein! Start in a cold pan, slowly ramp up the heat, then finish with a hard sear. This method prevents a dry, chewy exterior and ensures even cooking by letting the protein seize up gradually. Not the ultimate cooking hack, but a great way to master heat control. Perfect for beginners or thicker cuts.

Chef Andrew Gruel

37,618 Aufrufe • vor 1 Jahr

I don’t always need a $100 steak to be happy. Sometimes the classics just hits! LongHorn might not be as fancy as some other high-end spots, but that sear? That honey wheat bread? Say less 🤤 ​But I have to know... is it even a steak dinner if you don’t eat the whole loaf of bread before the food comes out? 🍞 So big question, ​LongHorn vs. High-end Steakhouses: Where do you stand? For me, a good steak is a good steak. Let’s eat! 🍴✨ ​#morrow #atlantafoodie #steak #longhorn #fyp
1:28

I don’t always need a $100 steak to be happy. Sometimes the classics just hits! LongHorn might not be as fancy as some other high-end spots, but that sear? That honey wheat bread? Say less 🤤 ​But I have to know... is it even a steak dinner if you don’t eat the whole loaf of bread before the food comes out? 🍞 So big question, ​LongHorn vs. High-end Steakhouses: Where do you stand? For me, a good steak is a good steak. Let’s eat! 🍴✨ ​#morrow #atlantafoodie #steak #longhorn #fyp

CJEats

31,100 Aufrufe • vor 9 Monaten

This steak looks incredibly juicy. Perfect sear on the outside, juicy on the inside, and loaded with seasoning. That crust looks amazing. The kind of steak that doesn’t need much else.
0:23

This steak looks incredibly juicy. Perfect sear on the outside, juicy on the inside, and loaded with seasoning. That crust looks amazing. The kind of steak that doesn’t need much else.

Johnny

134,174 Aufrufe • vor 5 Monaten

HAVE YOU EVER THOUGHT ABOUT USING SKIRT STEAK TO MAKE QUESADILLAS?! 🌮🔥 Let me tell ya, these Spicy Steak Quesadillas are NEXT LEVEL! We're taking 2½ pounds of skirt steak, dicing it up, and letting it simmer low and slow with root beer, red enchilada sauce, green chiles, and Dan-O’s Tac-O Spicy Seasoning Packet. The root beer adds a little sweetness, while that spicy Tac-O brings the bold flavor and kick! 🤤 Once that steak gets nice and tender, we're loading it into extra-large flour tortillas with plenty of melted cheese and a sprinkle of Dan-O’s Chili Lime Seasoning. Crispy on the outside, cheesy on the inside, and packed with juicy steak in every bite. Now THAT'S a quesadilla! 😂🔥 Get the full Spicy Steak Quesadillas recipe here: Yum Yum Get Ya Sum! 🌮
7:49

HAVE YOU EVER THOUGHT ABOUT USING SKIRT STEAK TO MAKE QUESADILLAS?! 🌮🔥 Let me tell ya, these Spicy Steak Quesadillas are NEXT LEVEL! We're taking 2½ pounds of skirt steak, dicing it up, and letting it simmer low and slow with root beer, red enchilada sauce, green chiles, and Dan-O’s Tac-O Spicy Seasoning Packet. The root beer adds a little sweetness, while that spicy Tac-O brings the bold flavor and kick! 🤤 Once that steak gets nice and tender, we're loading it into extra-large flour tortillas with plenty of melted cheese and a sprinkle of Dan-O’s Chili Lime Seasoning. Crispy on the outside, cheesy on the inside, and packed with juicy steak in every bite. Now THAT'S a quesadilla! 😂🔥 Get the full Spicy Steak Quesadillas recipe here: Yum Yum Get Ya Sum! 🌮

Dan-O’s Seasoning

15,447 Aufrufe • vor 7 Tagen