Beef Tenderloin is better than prime rib. If you know what your doing it is absolutely not even a contest. I don’t mean to seem snotty but I would not use tender for a roast only because it is much better served as filet mignon approx 6-8 ounces each mmmmm. Since a Prime rib has the bone in and a rib-eye roast doesn’t, those would be my #1 and #2
I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!
Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!
Not only is this recipe great because it cuts down on the fat by griddling – not frying – the meat, you also get to regulate how you like your steak done by cooking it first. It’s really important to use a good-quality oyster sauce because this is the base flavour. Also, remember the secret to stir-frying is to have all your ingredients prepared before you start.
Ready in 20 minutes
The noodle dish
* 100g wide rice noodles
* 200g lean sirloin steak, trimmed of all fat
* Olive oil spray
* Salt and freshly ground black pepper
* 1 teaspoon olive oil
* 3 cloves of garlic, peeled and sliced
* 2cm knob of ginger, peeled and finely shredded
* 3 spring onions, cut in half widthways then lengthways through the middle
* 10 small shiitake mushrooms, 5 large ones cut in half
* 100g tenderstem broccoli, sliced lengthways through the middle
* 1 red pepper, deseeded and sliced
* 1 yellow pepper, deseeded and sliced
* 1 red chilli, sliced
* 3 tablespoons premium oyster sauce
* 2 tablespoons soy sauce
Method: How to cook healthy ho fan beef noodles
1. Boil the kettle. Place the rice noodles in a large bowl, pour over the boiled water and cover with clingfilm. Leave for five minutes or until tender.
2. Drain and rinse under cold water to prevent them sticking together (they will heat up again when you add them to the stir-fry).
3. Heat a griddle pan until smoking. Spritz the steak with a little olive oil and season with salt and pepper.
4. Place the steak onto the griddle pan and grill for one to two minutes on each side. This will give you a nice medium-rare steak.
5. If you like it more or less cooked, change the cooking time accordingly, but remember that when you add the steak to the stir-fry it will cook a little more.
6. Remove from heat and leave to rest for five minutes. Slice thinly widthways.
7. To make the sauce, mix the ingredients together with a splash of water.
8. Heat a wok. Add the olive oil and throw in the garlic, ginger, spring onion, shiitake mushrooms, broccoli and peppers and stir-fry for two minutes.
9. Pour over the sauce, and add the noodles and steak. Give it a big stir until combined and serve topped with the chilli.
Duration : 0:1:36
Categories: Cooking Quality Meats Tags: beef, cooking, diet, Easy, fan, fat, Flavour, halal, Healthy, ho, low, mushroom, noodles, oyster, quality, recipe, rice, sauce, shiitake, Sirloin, soy, steak, stir-fry, wide, wok, حلال
Blowtorch Prime Rib Roast Recipe from Ad Hoc at Home by Thomas Keller, reprinted here:
Duration : 0:1:51
As more US forces surge into Afghanistan, existing bases have to increase in size to accommodate the new people. Airman Josh Mullenary takes us to Camp Marmal, Afghanistan and explains how civil engineers are making more room for service members.
Duration : 0:1:17
This time I use he Cuisinart Rotisserie to roast a 3.99 a pound 4 1/2 lb bone in ribeye roast. It turns the roast in to some tasty mouth watering prime rib. Just tie the roast, cook to 135 probing often not to over cook. After it hits 135 let it rest for 15 min and serve. For added flavor coat in olive oil and a nice beef rub for four our more hours prior to roasting.
Duration : 0:5:1
GREAT ALTERNATIVE GRILLING STEAKS
In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.
These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!
The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.
Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.
Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com
Created by Neil Mills and Stephen Alexander
Duration : 0:8:15
Categories: Cooking Quality Meats Tags: Aging, Alexander, alternative, Anatomy, barbeque, Bavette, bbq, beef, burger, butcher, Canada, Cap, cooking, Cumbrae, Cumbraes, delicious, dry, Dry-Aging, Farm, flank, grill, grilling, Ground, Hamburger, Hangar, Hanger, Hanging, Instructions, meat, Meats, Naturally, Nose, Nose-to-tail, Onglet, Raised, recipe, Sirloin, Skirt, steak, steaks, Stephen, tail, Tender, To, Toronto
How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour
12 oz of mushrooms, quartered
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew
Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.
Duration : 0:2:6
Categories: Cooking Quality Meats Tags: beef, Beef Bourguignonne Dinner Recipe, Bourguignonn, Christmas, Crawford Farm Meat, dinner, Holidays, meat, Prime Beef, recipe, recipes, Simmer, Slow, stew, Stock, vegetables
Beef plays a role of Samis while Milk is on a self conquest. Its not a bad skit but both tie together in the end. So check out part 2.
Duration : 0:3:6
I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?
Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.