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Sunday, October 23, 2016
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Steakhouse-Style Pan-Roasted Sirloin Steaks

If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here's a step-by-step guide to replicate those steakhouse steaks at home.

Porcini-Encrusted Filet Mignon

These days, we don't eat filet mignon that often. Filet is fabulous because it's really tender. But honestly? We usually prefer the beefy flavor of slightly sturdier cuts like sirloin. Filet is also usually pretty...

Mid-Autumn Meat Feast at The House of the Hungry Mouse

The other night, The Angry Chef and I had a good old friend over for dinner. We hadn't seen him in quite a while, and it was so lovely to catch up. He brought a...

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