Posts tagged "steak"

Cuisinart Rotisserie 4 lb Ribeye Roast to Prime Rib

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

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Posted by mark - February 2, 2017 at 4:12 pm

Categories: Prime Beef   Tags: , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 2

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

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Posted by mark - January 31, 2017 at 2:37 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 3

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 : 0:7:25

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Posted by mark - January 22, 2017 at 10:30 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:7:17

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25 comments - What do you think?
Posted by mark - January 20, 2017 at 9:24 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 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 : 0:4:48

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Posted by mark - January 18, 2017 at 8:04 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Whole Rib-Eye, also called prime-rib

This is a whole rib-eye (approx. 13-14lbs) If you buy it whole, and you, yourself cut it up, or most of the good meatmarkets will slice and wrap it free for you!! Rib-eye is one of the best steaks you can buy!! excellent flavor and tenderness, it can be cut into steaks, or roasts, or a combo of each.

Duration : 0:1:22

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Posted by mark - December 27, 2016 at 9:02 pm

Categories: Prime Beef   Tags: , , , , ,

How To Do Ribeye Steaks On The Barbecue Grill

Looking for that perfect steak for your next BBQ? The Grill Masters at all http://www.BarbecueWeb.com have some “tips and tricks” to help you easily serve up the “best steak anywhere” bar none, the Rib Eye steak. Why the Rib Eye? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real S T E A K On The Barbecue. And be sure to check out more easy and delicious recipes from the Barbecue Web on Google Video, or of course at www.BarbecueWeb.com

Duration : 0:7:16

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Posted by mark - December 23, 2016 at 6:55 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Kansas City Steak (6) 10-oz USDA Prime Rib-Eye Steaks

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Discover taste and quality beyond compare in every bite of these juicy USDA prime rib-eye steaks from the Kansas City Steak Company. Marbled for unmatched tenderness and flavor.

Duration : 0:2:39

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Posted by mark - December 4, 2016 at 10:41 am

Categories: Prime Beef   Tags: , , , , , , , ,

Advanced Prime Rib Cooking Techniques, How To Cook Prime Rib

NO, the beef isn’t salty, just for the record and for all the comments today. This really keeps the roast juicy and not salty. Trust me, I’ve done this a lot.

Also I didn’t make it very clear, cook it initially at 450 for 10 minutes, and then lower the temp to 250 and cook 20 minutes for each pound or until internal temp is 120.

Also cook it at 450 for 10 minutes and then at 350 for 2o for each pound or until the internal temp reaches 120 for medium rare.

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Here are some alternative ideas for cooking your prime rib. Making the kosher salt crust is really amazing, you’ll have to try it, and trust me, it isn’t too salty.

If you’ve never cooked a Prime Rib before watch this video first.

For more ideas and recipes go to:

http://www.cookingfordads.net

Duration : 0:12:58

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Posted by mark - October 29, 2016 at 2:56 pm

Categories: Prime Beef   Tags: , , , , , , ,

Frying a Prime Rib Steak

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…

Enjoy!

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Duration : 0:5:39

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Posted by mark - October 28, 2016 at 2:17 pm

Categories: Prime Beef   Tags: , , , ,

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