Here is a way to get that roasted succulence and exceptional flavor of prime rib with one steak only.This recipe is called reverse sear, brings out that roast flavor in one small individual medium rare steak perfectly, as long as the steak is at least one inch thick.

If you ask your butcher to leave the whole rib attached to a T Bone steak, and cut it 2” thick, you end up with what is called a Tomahawk steak. The meat alone weights 2 pounds, enough for four people. If you have an air fryer oven, the rib bone is sawed off on request by the butcher so the steak will fit.With the rib attached, this steak can be 20” long, it fits on my big charcoal grill. Medium rare in 20 minutes. Right over the hot mesquite charcoals. Same time it takes to grill soaked corn on the cob. Our local butcher sells Tomahawk steaks during the Holidays, and our National Holiday, Fourth of July, is this week.You can make my stuffed baking potato recipe in the airfryer or oven and cook soaked corn in the husk on the barbecue while finishing the steak, and make the salad, so all dinner items are ready at the same time, under an hour. I freeze fresh strawberries and puree them in the food processor with whipped cream, 1 hour, or greek yoghurt, 5 hours for ice cream dessert. With a few drops of home made strawberry liqueur, see recipe.Here is our Fourth of July Holiday dinner.

We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.

Thin steaks are usually cut from cheaper tougher beef like flank steak, skirt steak, or chuck. They are 1/2” thick, 4” long and 6” wide.Dry aged steaks are usually 1” thick, expensive and cut from the most tender beef, like prime rib. Dry aging takes time, but makes for superb steaks.With this dry aging marinade recipe, You can dry age tough chuck meat and make it tender like dry aged prime rib in your own refrigerator in five days.A similar marinade can also tenderize steaks in one day if combined with very high heat searing, called “ velveting”Beef looses up to 30% of its weight by dry ageing, which makes the flavors concentrate. Oxidation of the fat on the outside also makes the flavor of the beef more intense. And the enzymes in beef tenderize the tough fibers when aged.#GlobalApron

We forage for california oyster mushrooms six weeks after the first fall rains. It rained last week, oyster mushrooms will be ready mid december. Here are the recipes made with store bought oyster mushrooms, with french fries and steamed carrots and a poutine mushroom gravy sauce. I also made a pan fried steak pork version.#GoldenApron23

Its not from Philadelphia, it looks like it, but with a California twist! Home baked sour dough roll, home made garlic mayo with truffle shavings, gouda cheese, fresh shitake mushroom, onion, green pepper, and most importantly, grass fed carpaccio thin sliced fresh beef.

Our butcher carries this wagyu sirloin steak cut for $8 a pound. Wagyu beef is marbled throughout and super tender. You might like it as well as a more expensive New York Steak if reverse grilled as below. Picanha is the top cap of the sirloin, enough for four thick juicy steaks.

This is my version of Asian Sirloin Steak Pepper Beef, one of the popular dishes of the biggest buffet in Las Vegas at Ceasars Palace.

I made my first version of Korean bibimbap dinner, marinading farm grown grass fed beef. Superthin sliced beef in an applesauce type pear/onion marinade, called bulgogi. Here is how I made it.I found the right balance between fruity sweet spicy marinade for the beef, sesame oil roast for the rice, stirfry mild gochujang and mirin sauce over the eggs and fresh vegetables. To me, compared to other world class rice dishes like sushi, paella, nassi goreng, pilaf, risotto, biryani, panang curry and dimsum, bimimbap tastes more like reheated leftover rice than a dinner dish….

Soy sauce, sugar, onion and garlic in a roasting bag for both marinade and roast! Cookpad Auntie Eiko posted this, it is brilliant to marinade and roast in the same bag. Most tender pork steak ever!I tried it a few times and tweaked her recipe by adding a lemon and a mild red onion for the marinade to make a sweet and sour gravy to my liking. Thank you Eiko.The roasting bag is expensive and does not survive the oven for reuse, so I tried a ceramic roasting dish with heavy glass lid for both marinade and roast. Success!

Instead of serving guests the delicate appetizer of raw steak tartare on toast, I chop the fresh meat, add herbs and spices, and stuff inside fresh swiss chard leaves, makes the beef taste even more tender, like eating the center of a thick fillet mignon steak.

Apricots and fresh pine apple chunks are a match made in heaven. They make an amazing salad with avocados and tomatoes and mild spicy tuna steak. No fishy flavor because the fruits and vegetables give this salad a tropical taste. Delicious with warm or cold tuna steak.#GlobalApron