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Steak Burrito Bowls

Steak Burrito Bowls

steakmag October 14, 2014 Comments Off on Steak Burrito Bowls

Ingredients: FOR THE STEAK: 1 chipotle pepper + 1 teaspoon adobo sauce 2 1/2 teaspoons ancho chile powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1/2 teaspoon onion powder

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Raising the steaks! Phenomenally rare Kobe makes a return to London at new restaurant … but at £150 for 180g, can YOU afford it?

Raising the steaks! Phenomenally rare Kobe makes a return to London at new restaurant … but at £150 for 180g, can YOU afford it?

steakmag October 14, 2014 Comments Off on Raising the steaks! Phenomenally rare Kobe makes a return to London at new restaurant … but at £150 for 180g, can YOU afford it?

Kobe beef steak costing £150 for 180g will soon be available in London at Martin Williams’ new restaurant. The former managing director of Gaucho is set to open the first of his three establishments

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Outback Steakhouse Launches Special Weekend Menu to Celebrate Date Night

Outback Steakhouse Launches Special Weekend Menu to Celebrate Date Night

steakmag October 10, 2014 Comments Off on Outback Steakhouse Launches Special Weekend Menu to Celebrate Date Night

Outback Steakhouse is on a mission to help couples steak out more time for one another by declaring itself the Official Sponsor of Date Night and offering a special weekend deal couples can’t refuse.

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NYC Steakhouse Offers Rare Steaks for $375

NYC Steakhouse Offers Rare Steaks for $375

steakmag October 10, 2014 Comments Off on NYC Steakhouse Offers Rare Steaks for $375

Empire Steak House, owned and operated by the Sinanaj brothers, announced it will offer the hardest-to-find steaks in United State: imported certified Japanese Kobe tenderloin and ribeye. A choice of an 8-ounce tenderloin or

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Pan-Seared Greek Steak Rolls

Pan-Seared Greek Steak Rolls

steakmag October 9, 2014 Comments Off on Pan-Seared Greek Steak Rolls

Ingredients: 8 ounces flank steak or 8 thin sliced sirloin steak Marinade 1 tablespoon soy sauce 1 teaspoon olive oil freshly ground pepper ½ cup beef broth Filling 2 Tablespoon olive oil, divided 1

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Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette

Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette

steakmag October 8, 2014 Comments Off on Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette

Ingredients: 1 pound skirt, hanger, flank, or strip steak, trimmed of excess fat Kosher salt and freshly ground black pepper 2 tablespoons ancho chili powder 3 cloves garlic, minced (about 1 tablespoon) 1/4 cup

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Barbecued steak and avocado salad with coriander-lime vinaigrette

Barbecued steak and avocado salad with coriander-lime vinaigrette

steakmag October 7, 2014 Comments Off on Barbecued steak and avocado salad with coriander-lime vinaigrette

Ingredients: 1 (1 cup) red onion, thinly sliced into rings 1/4 cup white vinegar 1/3 cup fresh lime juice, plus 2 tbsp extra 600g Coles Australian beef scotch fillet steaks 1/2 cup fresh coriander

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Cutting edge meat science could rewrite the rules for cooking steak

Cutting edge meat science could rewrite the rules for cooking steak

steakmag October 6, 2014 Comments Off on Cutting edge meat science could rewrite the rules for cooking steak

Cooking is basically just edible chemistry, the precursor science itself, yet there has always been a stark divide between the science of science and the science of food. Somehow, unless it was directly related

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Steak Sandwiches with Sauteed Mushrooms and Spinach

Steak Sandwiches with Sauteed Mushrooms and Spinach

steakmag October 4, 2014 Comments Off on Steak Sandwiches with Sauteed Mushrooms and Spinach

Ingredients: 1 teaspoon vegetable oil 2 New York strip (shell) steaks (8 ounces each) Coarse salt and ground pepper 1 medium yellow onion, thinly sliced 8 ounces white button mushrooms, thinly sliced 1 tablespoon

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Flank Steak with Onions, Peppers, and Beans

Flank Steak with Onions, Peppers, and Beans

steakmag October 4, 2014 Comments Off on Flank Steak with Onions, Peppers, and Beans

Ingredients: 1 large red onion, halved and sliced 1/4 inch thick 2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick 1 can (20 ounces) cannellini beans, drained and rinsed 2 tablespoons

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