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Juicy Tomahawk Steak Challenge

Juicy Tomahawk Steak Challenge
Posted in : Challenge, Steak, Video on by : EYEONFOOD
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Hey everybody!! It’s day #24 of our 18-Country 2018 Summer Tour and for this food challenge I’m at Heliot Steakhouse & Lounge inside The Hippodrome Casino on Leicester Square in London, England of the United Kingdom. I’ll be taking on their juicy Tomahawk Steak Challenge which features a surprise birthday dessert and was developed special
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SUPREME FILET MIGNON STEAK

SUPREME FILET MIGNON STEAK
Posted in : Steak, Video on by : EYEONFOOD
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What a beautiful weather to enjoy filet mignons served on the fresh handmade pancakes with grilled red onions on the top. Very easy yet delightful recipe made with earth and fire deep in the Serbian forest near charming silver river. Pure magic mix of cooking and nature turns into carnival for the whole range of
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Steak Mikhaila

Steak Mikhaila
Posted in : Steak, Video on by : EYEONFOOD
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Steak Mikhaila For a traditional Steak Mikhaila it’s crucial to use a beef cut of an elderly, grass-fed cow. Ideally “Rubia Gallega” (Galician Blonde) or if not at hand any other free-range, herb-eating breed from around Northern Spain: Freiresa, Cachena, Mirandesa, you name it. The flavour is so intense that no pepper is needed to
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Rare Wagyu Beef

Rare Wagyu Beef
Posted in : Beef, Grill, Steak, Video on by : EYEONFOOD
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Rare Wagyu Beef Grilling a thick Wagyu steak requires Reverse Searing: starting with about 30 minutes to 1 hour of low heat, depending on the thickness of the steak, bringing the internal temperature of the steak up to personal preference, rare (45°C/ 113°F), medium rare (50°C/ 122°F). After that the steak is grilled over high
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Sirloin Picanha

Sirloin Picanha
Posted in : Smoke, Steak, Video on by : EYEONFOOD
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Sirloin Picanha Sirloin Picanha or “sirloin cap roast” is a delicious cut of beef found on the top of the sirloin. It’s typically served in Brazilian steakhouses where it’s cooked on a rodizio grill and served right off the skewer. Picanha should have a ¼” of fat cap over the meat. This fat renders as
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