This post is sponsored by Omaha Steaks. Rest assured all opinions are my own. Picanha. I have tried to get my hands on this fabulous cut of beef locally for ages. I have only had it previously in Brazilian churrasco restaurants where waiters parade around with about 10 different cuts of meat on spit …
This post is sponsored by Omaha Steaks. Rest assured all opinions are my own. I have to be honest, there are a couple meals that I am an absolute sucker for, the first being veal marsala and the second, steak au poivre. Now, I do have to admit, that also means that I’m very particular …
This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own. Top sirloin. It’s tasty. Damn tasty. In this top sirloin recipe, the smoky sweet ancho chile powder gives the steak an extra flavor boost. It’s affordable and quick and easy to make as well. The sirloin that I ate growing up …
I recently had the opportunity to spend some time with staff of the New York Beef Council Jean O’Toole, executive director and Katherine Brosnan, Director of Producer Communications and Influencer Outreach. After doing a meat case tour, I was inspired to talk about exploring nutrition and grades and cuts of beef in the meat case. …
Exploring the Nutrition, Grades and Cuts of Beef in the Meat Case Read More »
This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own. Someone once said, “Give Melissa a porterhouse steak and she’s a happy girl!”. Actually, I was the one who said that. My Dad use to say that about me and prime rib. Either way, a hearty meal with a porterhouse …
This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own, and I only promote products I truly believe in. When shopping for the perfect steak to cook, there are so many options to choose from. Some people like leaner cuts such as filet mignon, but sometimes leaner cuts can be lacking …
How to Cook a Perfect Ribeye by Different Methods Read More »
Beef ribs, one surefire way to make my eyes light up is to place a huge beef rib that was smoked low and slow for hours in front of me. That peppery bark, coupled with a couple pounds of smoked, rich, fatty, tender beef on a monster sided bone is enough to make just about …
