Posted by Adam Kuban, September 5, 2007 at 2:30 PM
According to the Lobels, the folks who wrote the book we're featuring this week, cowboy steaks are "big, brawny, extra-thick, bone-in rib-eye steaks weighing in at about two pounds each."
They take a while to grill—about 30 to 35 minutes—but they take on a nice crust while you're at it. You probably don't need anything else to accompany them, but the recipe that follows includes a spicy chipotle mayo.
The recipe is from Lobel's Prime Time Grilling
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Posted by Adam Kuban, September 4, 2007 at 4:45 PM
The first of our Cook the Book recipes for the week is for cheese-stuffed cheeseburgers. As in, the cheese is inside. Whenever I write about cheese-stuffed cheeseburgers (like the Jucy Lucy) on A Hamburger Today, people seem to go wild for them. The recipe follows the jump here, but before you get to it, I'd give you two pieces of advice before making and eating this thing.
1.) In Step 4, Make sure you seal the patties tight. If you don't, the melting cheese will ooze out.
2.) Let your burger rest a bit before biting in. The hot, molten cheese can scald you.
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