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T-bone steak

Beef/ Featured/ Recipes
Giant T-bone steak with Bacon Alfredo Hasselback Potatoes
July 16, 2020
Beef/ Recipes
Porterhouse Steak and Eggs
December 31, 2019

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I’m Melissa, a food blogger and full-time pharmacist. I live in upstate New York where I love to cook for my family and friends. Let’s have fun and make something delicious together! Learn More

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Kielbasa from a local European market with @pappya

Kielbasa from a local European market with @pappyandco Pappy Van Winkle bourbon barrel aged maple syrup. I bought this syrup awhile ago and had yet to try it. When I make kielbasa I simmer (not boil) it for about 10 minutes in water (do not poke it!) to warm it through. I then glazed the outside of it with maple syrup and put it in my @hestanhome range at 375° on bake for about 15 minutes. I like to just cook it long enough for the skin to have a bit of a snap to it. I let it sit for a few minutes, grab some hot horseradish, and proceed to singe my nostrils. This syrup was so good that I put an extra drizzle on the finished kielbasa. The kielbasa wasn’t as garlicky as I’d prefer. My favorite is from @myschiffs in Scranton, PA. We take our kielbasa seriously in Northeastern PA where I grew up. We have a number of local places that truly do an excellent job making it. Oh, and if you go to Schiff’s don’t forget to get some soppressata, welsh cookies and porketta while you’re there!
#Hestan #HestanPartner

My flat iron steak salad from @omahasteaks with ho

My flat iron steak salad from @omahasteaks with honey balsamic dressing. This salad has everything I love. With lots of delicious beef, pecans, fruit, goat cheese and a pop of balsamic dressing. In case you missed it, this recipe is on my website www.grillmomma.com. It includes all you need to know about flat iron steaks and how to cook them perfectly whether you’re grilling them or cooking inside. https://grillmomma.com/2020/08/31/how-to-cook-flat-iron-steak/ #omahasteaks #omahasteaksambassador #flatironsteak #fallsalad

The tomahawk ribeye, a giant delicious hunk of mea

The tomahawk ribeye, a giant delicious hunk of meat that’s not without controversy. {ad} This 32 oz stunner is from @omahasteaks and has a beautiful ribeye cap/spinalis on it. If you don’t know, that’s the tender and flavorful muscle on the top left of this steak. What’s the difference between this steak and a “regular ribeye”? Just the bone, that’s all. Naysayers say it’s a waste to buy a steak like this because you’re paying for that bone. Advocates say, “but that bone is fun, that bone is flavor, and that bone makes for an awesome presentation!” What’s my opinion? Buy whatever the hell you like. Stop caring what someone on the internet says you should or shouldn’t like. You do you people. As for myself, I’m even going to gnaw on the bone like some prehistoric carnivore because that’s how I roll. #omahasteaks #omahasteaksambassador

Homemade lasagna bubbling away in my @hestanhome D

Homemade lasagna bubbling away in my @hestanhome Dual-Fuel range. Yeah I’m the type of girl who’s friends make fun of her for going overboard when cooking. It’s just that I have high expectations for myself. I call this my “once a year lasagna”. Homemade meat sauce with San Marzano tomatoes, beef, pork and veal. The ricotta is whipped with fresh basil, garlic, flat leaf parsley and cracked pepper. And lots of mozzarella cheese is a must. No I don’t make my own pasta when making lasagna but the rest I put great love into. There are just certain things I make that I don’t compromise quality on and this lasagna is it. Which makes me wonder, do you have anything that you cook that you have high standards for? #Hestan #hestankitchen #HestanPartner

Bacon cheeseburger stuffed mushrooms made with @om

Bacon cheeseburger stuffed mushrooms made with @omahasteaks Private Reserve Angus Burgers on the grill! {ad} Don’t think just because you buy pre-made burger patties that you have to make a hamburger out of them. I like having them because I can quickly defrost them as opposed to a big block of beef for use in my recipes. Speaking of recipes, would you like to see some of my stuffed mushroom recipes? Let me know! #omahasteaks #omahasteaksambassador

My kitchen has always been my happy place. For 17

My kitchen has always been my happy place. For 17 years however, it desperately needed to be remodeled. The cabinets, the floors, the countertops, my range all needed to go. Like most home projects we have to prioritize what we work on first. I’m so happy to say that since February I’ve been remodeling my kitchen and it’s almost finished. The highlight of my updated kitchen is my @hestanhome Dual-Fuel Range and Hestan Chimney Hood for ventilation. Hestan ranges and hoods come in a number of matching colors. I decided on a classic stainless hood with the Pacific Fog colored range. I was going for a classic timeless look and I think I’ve achieved it. You can imagine the joy on this carnivore’s face now that I can sear a great steak on cast iron in my kitchen without setting off the smoke alarm. This range has so many features and I can’t wait to share them with you. It’s like having a professional powerhouse of a range in my house and I’m still in awe every time I use it. I’m honored to be able to partner with @hestanhome and admire every Hestan product I’ve had dfw pleasure of using. From the @aspirebyhestan grill, the @hestanculinary cookware and even the @hestanvineyards wine. There are just certain companies that do everything well and Hestan is a stunning example.

Tomahawk ribeye from @omahasteaks with chimichurri

Tomahawk ribeye from @omahasteaks with chimichurri and stuffed mushrooms. {ad} I love a giant steak you can serve to a group of people. Eating is more fun when you can share the experience with others. As a side note, I’ve been off of social media for a bit because my sister had a bad house fire. I’ve moved my sister, nephew, and mother into my house. There have certainly been a number of challenges as my Mom is disabled. As we all try to find our new normal despite all of the other chaos we currently face, I’ll be back to posting more regularly. If you’ve tagged me, I apologize I have a lot of catching up to do. ~Love, Melissa Platter by @caskatatableware #omahasteaksambassador #omahasteaks #caskata #wevegotyourplates

It’s unfortunately that time of year in NY where

It’s unfortunately that time of year in NY where everything freezes over. These are the last of my tomatillos that were somehow okay after the other evening. Having said that, anyone ever can their own salsa verde? I don’t know what else to do with all of these! Maybe an enchilada sauce? 🤔

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