GreatGrub - beef

Steak au Poivre

John — Wed, 27 Jun 2007 13:36:42 -0400

I have seen this made with cream sauces and mushrooms but, sometimes simple is better. This is a traditional recipe and makes an intimate serving for two.

Hamburger heaven

Andrew — Fri, 01 Jun 2007 19:03:41 -0400

For years I searched for the perfect hamburger. I tried every filler and spice known to man, but time and time again the results were lackluster at best. Then like so many good things, the answer …

Ribeye Steak

Andrew — Sat, 26 May 2007 21:15:53 -0400

I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering …

Fill-Ya'-Boots Chili

peter — Fri, 18 May 2007 19:24:57 -0400

Publishing this goes against my belief a little. No, I’m not talking about the “my chili is a family secret” nonsense, I just don’t think you can make a great chili by …

Skirt steak with chimichurri sauce

David — Mon, 14 May 2007 23:04:15 -0400

This recipe works so well that it really needs no introduction.

Fajita Marinade

John — Wed, 02 May 2007 09:09:33 -0400

This is a flavorful alternative to the delicious and simple flank steak recipe. Serve this with corn tortillias and grilled onions and sweet peppers.

Drunken Flank Steak

toryspelling — Wed, 25 Apr 2007 15:33:42 -0400

You don’t have to be a beer lover to love this one.

Saturday Cowboy Chili (Chili con Carne)

John — Tue, 13 Feb 2007 08:45:41 -0500

I call this Saturday Cowboy Chili because I usually start this in the morning and let it cook for most of the day to tenderize the meat. After all, this is chili con carne, meaning chili with meat. I …

Cooking Temperatures for Beef

Sat, 10 Feb 2007 15:10:18 -0500

Cooking Temperatures for Beef: Rare: • 120-130 °F Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting …

London Broil

Brett — Sat, 10 Feb 2007 11:26:07 -0500

Okay, so this one is from a long lost book in my mothers kitchen (No idea which one any more). There’s lots of takes on what “London Broil” really is, I have no idea if this is the …