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Skirt steak is AMAZING but it’s best served at medium rare... medium MAX! Otherwise it becomes chewy.
Keep STIRRING!!! You want this to combine well while it’s on a rolling boil
Put milk, cream and salt into a pot over medium heat and heat until a simmer or it reaches 165 degrees
The Reverse Sear method is AMAZING for those thick cuts. It helps to bring the internal temperature up while not over cooking and drying out
Here's a few Tuscan recipes to try out at home!
Pour milk and lemon into a large bowl and stir to combine. Let sit in the fridge overnight if possible but at minimum 4 hours.
High and fast! A tenderloin is best served medium rare. So to achieve a great crust and browning on the outside we’re going to hit it fast and high!!!
Like always pick well marbled meat... this will not only help the dish add flavour but also ensure that our ribs are fall apart tender!
Left over cream in the fridge? Wondering what to do with it? Well let me tell you what the BEST use for it is! Creme Brûlée!!! We’re going to rock out this incredible and easy recipe for you to do at home no problem and impress your guests!
Eye of Round is AWESOME if you know what to do with it. It’s perfect for a quick hot cook... So high heat and cook that beef fast think how they cook it in a HUGE wok!
Season with cracked black pepper and course kosher salt. Rubbing it into all sides of the Prime Rib. Be generous!
Dish up and enjoy. You can garnish it with a slice of toasted focaccia bread with garlic butter on it. And top the pasta with a sprinkle of Parmesan cheese.
Let’s talk meat choices. There’s so many choices strip loin, ribeye, tenderloin and even top sirloin. They each bring their own uniqueness to the party.
How to cook a bourbon marinated flank steak from the Bearded Prairie Chef.