Search

Learn how to cook a ribeye steaks. Today I am going to show you how to grill a Tomahawk ribeye steaks from Chicago Steak Company Cooking Recipe episode.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Grill Mates® Montreal Steak Seasoning combined with sweet brown sugar will give your steak superb flavor.

A perfect recipe for cooking round steak. This less expensive cut of meat can be made into a tasty meal that your family will request time after time.

Grill Mates® Montreal Steak Seasoning seasons the steak and apricots adding the surprise ingredient in this recipe created by Chef Chris Schlesinger of East Coast Grill in Cambridge, MA.

A ribeye steak recipe with a rub that gives it a spicy, smokey flavor. This grilled steak recipe makes a mouth-watering entree for any special occasion.

Grilled pizza with a topping of grilled steak, peppers and onions will please the meat lovers in the crowd.

Bag 'n Season® Swiss Steak is the easy way to make homemade Swiss steak that's tender and juicy, plus preparation and cleanup are a snap!

Recipe Inspirations World Flavors collection makes it easy and fun to explore global cuisines in your own home. Each packet includes pre-measured, all-natural, salt-free McCormick spices and herbs and a collectible recipe card. Traditional flank steak gets an island twist with pineapple, a hint of lime, cumin and crushed red pepper.

Offer hearty grilled steak and cheese sandwiches instead of burgers at your next cookout. Or try the variation with grilled chicken.

In Ukraine we don't have steaks, no seriously! Ukrainians just don't have this dish; we eat braised meat and meatballs. So I had to learn how to cook steak my own way.

Lively citrus flavors and piquant seasonings combine to create this Cuban influenced marinade for steak.

Add variety to your dinner rotation with this entree salad featuring grilled marinated steak, orange sections and avocado slices on a bed of greens.

Perfect for the grill, this steak is packed with flavor.

This traditional Cuban dish has a tasty array of seasonings and vegetables to provide a robust flavor for the shredded beef, especially if allowed to season for a day after making.

For a budget friendly meal, try this flank steak recipe. Perfect for summer entertaining as it is full of flavor. Serve with grilled naan or pita bread and tzatziki sauce with fresh sliced garden tomatoes.

Dazzle your guests with this delicious red wine-marinated steak.

This steak is a winning touchdown for the host with its incredible combination of flavors.

A bold marinade featuring the classic Tex-Mex flavor combination of cilantro and lime is well suited to rich flavorful skirt steak. Serve with a lively Avocado Chopped Salad to provide a refreshing balance.

Restaurant-style blackened steak can be done at home with Grill Mates® Steak Rub and good quality steaks.

SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.

Beef is the name given to meat obtained from the carcasses of cattle. Each primary beef cut is known as a primal cut, which are groups of muscles from the same area of the beef carcass. The beef primal cuts include the chuck, rib, short loin, round, brisket, plate, and flank.

Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

Pork Steaks Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston roast, center loin roast, sirloin roast, and the fresh ham roast.

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.

Tips on Selecting Cuts | Terms | Description of Cuts | Inspection and GradingRead the Label | Look and Feel | Quantity to Buy | Purchasing in Quantity When shopping for pork there are several things that you need to consider so that you will be assured of purchasing the correct quantity, quality and type of pork to satisfy your needs.

Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not be purchased, unless the intention is to tenderize the meat before cooking it.

Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.

When cooking veal, it is important to follow the correct veal cooking times and temperatures to ensure the optimum flavor and tenderness of the meat.

Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, that is taken from the shoulder clod just above the shoulder blade.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

The Hanger Steak or Hanging Tenderloin as it is also known, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin.

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.

A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is contained within the steak: 1) pin bone, which is a crosscut from the front section of the hip, next to the Porterhouse, and is the most tender of the bone-in sirloin steaks; 2) flat bone, which is another crosscut from the front section of the hip; 3) round bone, which is a third crosscut steak from the front section of the hip; and 4) wedge bone, which is the least tender of the four because of its proximity to the rump.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.