The “Perfect” Steak Preparation
What’s the best way to cook steak? We asked four steak experts – a fourth generation farmer, a food operations manager of a steakhouse, a private dining chef and a home cook steak aficionado – to find out how they prepare a knockout steak.
How to cook beef cheeks
Beef cheeks are inexpensive, but pack a lot of flavour. Here’s how to turn this budget cut into a mouth-watering meal that you and your dinner guests will love.
Recipe: Quick beef curried sausages
An old-school favourite that’s as quick and easy as it is tasty, curried sausages are a surefire family favourite. Perfect for a no-fuss midweek meal.
What is Angus beef and why is it in so many burgers?
What is Angus beef, and how is it different to other types of beef?
Recipe: Classic Low and Slow Smoked Beef Short Ribs
Beef short ribs are a smoke barbecue fan's dream. Thick, juicy beef with a strong depth of flavour thanks to some delicious fat reservoirs and, in some cuts, strong marbling....
Recipe: Easy pull-apart beef brisket in the oven
Got a hankering for tender and delicious beef brisket? You’re in luck – here’s how you can make a great beef brisket at home in six absurdly easy steps. The...
Which cuts of steak have the least fat?
Think the tastiest cuts of beef are the ones with the most fat and so off limits once the weight-loss mission begins? Not necessarily. Making a change for health or...
Every way to cook a steak – Your ultimate guide
Everyone knows what they want: the perfectly cooked steak. But there are so many different paths to get there, and we want to lay them all out in front of...
Recipe: Eye fillet steak tartare
By Ash Marcantelli from The Meating Room Ingredients 150g beef eye fillet, cut into 5mm dice 15g golden shallots, peeled and very finely chopped 20g small salted capers, rinsed and drained 20g...
Why do steak and red wine go so well together?
There’s no denying how good a velvety drop of red goes with a big, juicy steak. Even if you’re not a wine buff, most people know that red wine and...
Recipe: Texas beef short ribs
By Mister Ling BBQ @misterlingbbq When it comes to the ultimate barbecue show stopper, it's hard to beat a beautiful rack of beef ribs. With long bones, meat 2 inches...
Recipe: Wood-fired bone marrow with chimichurri, caramelised onion and herb crumb
Recipe by George Bloomfield – Head Chef at Stoker Woodfired Grill This recipe for wood-fired bone marrow with chimichurri, caramelised onion and herb crumb can be prepared in a wood...
Recipe: e’cco Bistro’s whole grilled Angus flank steak with horseradish cream and roasted garlic
Recipe by Gert Pretorius, Head Chef at e'cco Bistro Flank steak is one of my all time favourite cuts of meat. As a lesser known cut, it is often overlooked...
Recipe: Dry aged rump cap with smoked wagyu fat mash, roast mushrooms and black garlic oil
Recipe by Damon Porter, Head Chef at Vaquero Brisbane Ageing is everything With media surrounding the food industry and shows such as Master Chef, My Kitchen Rules and celebrity chef...
Recipe: Slow-cooked pulled beef brisket in tomato sauce
Beef brisket really is the gift that keeps on giving. It’s inexpensive, full of flavour, and low effort as far as making a mean meal goes. In this recipe, the...
Why you should always rest your steak after cooking
By Another Food Blogger As someone who has been cooking for years, I have come to realise that not many people know the importance of resting meat. Read next: How...
How to cook steak like an expert on the campfire
Toasting marshmallows or wrapping some spuds in foil and pushing them into the coals is about as creative and daring as a lot of us are willing to be when...
Grass-fed versus grain-fed beef: How does it affect the taste?
From the outside, the basics of the question seem obvious. Grass-fed cattle have eaten grass and grain-fed cattle, well, you get the picture. But the reality is more nuanced and...
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