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Entries tagged with 'beef'

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

The Food Lab J. Kenji López-Alt 20 comments

Why is it that nearly all recipes for stir-fried beef call for flank steak? I've been following the advice for years, but have never been truly satisfied with the end results. Sure, flank steak is pretty meaty, absorbs marinades well, and can come out tender. But may I propose an alternative? Skip the flank and go for the skirt. More

Stir-Fried Beef with Snap Peas and Oyster Sauce

Serious Eats J. Kenji López-Alt 2 comments

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce. More

Sunday Supper: Cajun Pork and Beef Cheese Pie

Sunday Supper Jennifer Olvera 6 comments

This Paul Prudhomme-inspired pie is essentially a sweet pastry crust filled with a savory mixture of Cajun-spiced ground pork and beef. It's topped with rich seasoned cream cheese, which turns bubbly and browned in the oven—in short, it's bliss on a plate. More

Cajun Pork and Beef Pie with Savory Cream Cheese Topping

Serious Eats Jennifer Olvera 9 comments

This Paul Prudhomme-inspired pie is essentially a sweet pastry crust filled with a savory mixture of Cajun-spiced ground pork and beef. It's topped with rich seasoned cream cheese, which turns bubbly and browned in the oven—in short, it's bliss on a plate. More

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

Cook the Book Maggie Mariolis 12 comments

The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary. More

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary. More

House Rub From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

This fragrant, sweet, gently spicy dry rub makes several appearances in the pages of Pitt Cue Co.: The Cookbook. This week, we'll use it as the sole seasoning on their outstanding Beef Ribs and as a defining element in the wet rub for the Whole Spicy Smoked Roast Chicken. More

From the Archives: How to Make the Spotted Pig's Chargrilled Burger

Daniel Gritzer 1 comment

Next time you fire up the grill, consider this replica of The Spotted Pig's famous chargrilled burger: a masterpiece of beef, brioche, and blue cheese. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats Jennifer Olvera 4 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

The Food Lab J. Kenji López-Alt 30 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Slow-Smoked Porterhouse Steaks

Serious Eats J. Kenji López-Alt 2 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Why You Should Be Making Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

J. Kenji López-Alt 20 comments

My wife does not love polenta. This puts a certain strain on our marriage. There is, of course, nothing not to love about polenta, especially when it's buttery, cheesy, creamy, and covered in a flavorful sauce. I know this, and I think she secretly knows this. Still, when I cook polenta, I like to hedge my bets by not putting too much time or effort into it. This quick polenta with skirt steak and tomatoes is about as easy as a meaty polenta dish can get. More

How to Grill a T-Bone Steak

Grilling Joshua Bousel 15 comments

A great grilled T-bone takes some attention to detail, but the payoff is a big, beefy steak that's hard to beat. The key to getting the strip and the tenderloin to cook evenly? It's all about positioning. More

Chinese Greens 101: Stir-Fried Beef With Kale and Frisée in Black Bean Sauce

Shao Z. 4 comments

This dish, which is made up of equal parts beef and greens in a light but flavor-packed black bean sauce with garlic doesn't quite qualify as a side dish, and seeing as I'm using a mixture of kale and frisée—two decidedly Western greens—it doesn't quite qualify as "Chinese greens" either. But the basic techniques I use in ut—just a quick stir-fry with no blanching—is a method that works with any kind of hearty green leafy vegetable, whether it's Chinese or not. More

Stir-Fried Beef With Kale and Frisée in Black Bean Sauce

Serious Eats Shao Z. 5 comments

This dish, which is made up of equal parts beef and greens in a light but flavor-packed black bean sauce with garlic doesn't quite qualify as a side dish, and seeing as I'm using a mixture of kale and frisée—two decidedly Western greens—it doesn't quite qualify as "Chinese greens" either. But the basic techniques I use in ut—just a quick stir-fry with no blanching—is a method that works with any kind of hearty green leafy vegetable, whether it's Chinese or not. More

Ginger-Teriyaki Beef Kebabs

Serious Eats Joshua Bousel 2 comments

A ginger-teriyaki marinade and glaze gives these grilled beef kebabs a savory sweet flavor with just a little bite. More

Steakhouse Kebabs

Serious Eats Joshua Bousel 3 comments

These robust beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick. More

How to Make Chicago-Style Italian Beef at Home

Nick Kindelsperger 17 comments

Chicago's iconic Italian beef is one of the most unwieldy sandwiches ever created by man. At first glance it looks like the less dignified cousin of the French dip, but instead of coming with a nice little side of au jus for you to wet the sandwich's ends with, this bad boy is saturated from the start. Ask for it "dipped" and the whole sandwich is dunked in meaty juices, soaking the bread to the core. There's no respectable way to eat one of these, but it's well worth the mess. If you don't live in the Chicagoland area, here's how to make one at home. More

Homemade Italian Beef

Serious Eats Nick Kindelsperger 7 comments

Recreating an authentic Italian beef at home sounds easy, but it's surprisingly hard to do without an industrial meat slicer. I don't know about you, but that's one piece of kitchen gear that I don't have. Fortunately, if you give up on roasting the beef yourself, there's another way. More

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

Grilling J. Kenji López-Alt 4 comments

The Green Chile Cheeseburger, made by topping a fat cumin- and chili-scented burger patty with roasted green chilies and cheese, is one of the finest burger creations known to man. Here we take those same flavors and roll them into a butterflied flank steak for an entrée pretty enough for an al fresco dinner party, with the same hearty flavors. More

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