Dry Aged Bone-In NY Strip Steak | Chicago Steak Company
Item Number: PSD158| www.mychicagosteak.com
Season steaks generously with salt on both sides. Leave them at room temperature for 45 minutes. About 5 minutes before cooking, preheat the oven to 400 degrees and a cast-iron skillet to high heat with olive oil or butter| www.mychicagosteak.com
Finding a tender steak is like finding a gold mine—it can be almost impossible if you don’t know where to look. So, how do you take a naturally tough steak and make it tender? Check it out, here!| Steak University
Photo by Hugo Saldanha licensed under CC BY-SA 2.0 Seasoning roast beef properly is essential to enhance its flavor and create a delicious, tender, and juicy roast. This detailed article will teach you everything you need to know about seasoning| Steak University
Strip steak is a primary option on most steakhouse menus, fitting right up there with ribeye, T-bone, and porterhouse. Interesting fact: Strip steak is also included in T-bone and porterhouse steaks, taking up one side of the bone while tenderloin| Steak University
Beef is great, but sometimes you just need to mix it up with a new type of meat. Elk is a great choice because it’s a wild meat that’s often available from reliable farmed sources. This means you don’t have| Steak University
