Dr. BBQ shows you how to grill a juicy and tender prime rib roast in your backyard! Fire up the grill with FireCooker.com!
Duration : 0:4:27
Have already tried House of prime rib and Broadway Prime.
Beef its whats for dinner!!!
Thanks for the advise.
Sundance Steak House in Palo Alto. It’s on El Camino, across the street from Stanford University.
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
Frying of a Prime Rib Steak!!
— RECIPE —
1. Get 1.5 inch thick high quality Prime Ribs and here we did it with steaks without any fat.
2. Marinade 30 min before you fry them. Add following:
– fresh rosemary
– freshly grind black pepper
– some chilly powder
– olive oil
– few drops of soya sauce (not more, will burn and spoil the steak)
– lemon/lime juice or vinegar
– a little bit of hazel nut oil if you like
3. mix all these with the meat nicely and let the spices distribute.
4. get the pan ready. it has to be maximum possible hot.
5. fry the steaks for 1 min each side till 5-6 minutes.
REMEMBER: add the salt to taste while frying the steak to retain the juicy flavours. if given before the water and all nice flavours will go out…
Let the Steak rest for 2-3 minutes and serve with lemon juice, herb butter and fresh olives and get some nice and crunchy bread to go with it…
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Duration : 0:5:39
Anyone knows how Ruth’s Chris cook their steaks? Besides the quality of meat & a really hot broiler/over, there must be a method & timing to get the same juicy melt-in-your-mouth perfection that comes on the plate.
Actually I think you have everything right there already.
They use a top quality beef that was raised just for them using their standards. They use a patented broiler that I hear gets up to 1600 or 1800 degrees that would not be doable at home, and they use garlic butt on them to season.
To get a great steak, you have to start out with a great piece of beef – that is half the battle.
I agree, they have one of the better slices of cow available.
edited to add: And I would guess that they dry age their beef. The best steaks are dry aged 6-8 weeks. But any dry ageing is generally better than wet aging using enzymes.
Categories: Cooking Quality Meats Tags: beef, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat
Categories: Prime Beef Tags: beef, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, Dancers, prime, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat
Thanksgiving Day son Chris, Executive Chef shows us how to cook prime rib roast
Duration : 0:3:30
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
PearlBellevuehttp://gdata.youtube.com/feeds/api/users/pearlbellevuePeoplemeat, potatoesRoasted Prime Beef Tenderloin
Duration : 0:0:33
I just made burgers on my gas grill and I tried to get the "best" meat so I chose ground sirloin 90/10. It tasted funny/fatty. I made some last week with ground beef 95/5 and still not the best. Should I be using ground round? I thought it was lower quality so I avoid it. Help!!! I have no cooking skills and awesome new gas grill! I can make hot dogs well so far thats it!!!!!
Your problem is the avoidance of fat!
Mix about half groud round or ground sirloin with regular ground beef. With out a little fat the burgers will be dry and tastless.
Take out all the fat, you take out all the flavor.