Items from various places [old but interesting]:
I’m trying to get ahold of this recipe from Cooks Ill, or have somebody make it for us, to try the results. This photography from Flickr user Amy Watts is pretty compelling, as is the method she describes: 25 min in 257degree oven, followed by pan sear.
Hmm. Backwards!
Neat sounding happy hour, plus it is named after a very famous kind of red wine that I’ll have to write about when I perform the Barolo Poached steak from Jamie Oliver some day.
I’m going to see if I can get to Barolo for its happy hour some day.
Steakfeed would really like to be a big shared resource of steak dining and preparation writings by a happy community of steak enthusiasts. We need your help to do that!
If you’re crazy about steak, whether it be the steakhouse dining experience, finding really great steak meals on the cheap or on the street, or your absolute favorite grilling or marinade secret recipe … You should share it with the world! Bring your words and your steak knives, but please leave the A-1 sauce in the fridge for the next time you make meatloaf.
Write for steakfeed, and share the meat!
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