I have added some recent refinements from The New York Times Cooking section to my peppersteak recipe, namely different ways to crush whole peppercorns and a better way to thicken the sauce.Our peppersteaks are normally charcoal grilled, but this recipe is for pan searing and reverse baking in the oven, and then flambéing, lighting alcohol in the skillet. Served with avocado shrimp appetizer, stuffed potato skins and California Cabernet Sauvignon wine.

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.

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.

To prevent flare ups on the charcoal barbecue, use a griddle stone next to the coals. It allows you to sear and smoke thick and marbled pork steaks at high heat, without burn from flare ups.You buy a whole fresh 10 pound pork shoulder, bone in, cut 1” thick pork steaks, one pound each. Freeze unused steaks individually.Serve with apple potato mash and apple sauce with a sprinkle of cinnamon on top, recipes in here.

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.

Achiote paste is a popular red condiment made from annetto seeds, cornmeal, vinegar and spices. It tastes like saffron. When used as a marinade with orange juice, lemon slices and tequila, it brings a delicious tangy flavor to pork steaks.Serve on tortilla with fresh tomato and onion slices, and a fruit salad sprinkled with lemon juice.

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 farm raise, butcher and cook our own beef, so we have proven recipes for each cut of meat. This is our recipe for tender cross rib steak, a delicious and less expensive cut if bought in a store. We cut our beef extra thick, one inch. A six ounce steak per person. Cooked till tender in a Dutch oven with lid, with the juices of potatoes, carrots, and celery vegetables braising the meat. The meat juices make a tasty gravy.

I got some super thick steaks from my local butcher, so I had to figure out how to cook a delicious rare steak.A double-sided fish grill is surprisingly versatile.The problem of cooking a thick steak rare and having the center still be cold is easily solved by using a fish grill and a thermometer.Using the fish grill also allows the excess fat to drip off easily. Recipe by yasstake

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 received an invitation for food reporters and cameramen from the Kobe Beef store called Tatsuya, and which started this for me! The first course was a Kobe Beef steak!The right time to flip the meat is when the shiny red juices start to come to the surface of the meat. The rule is to flip the steak just once. Recipe by riko828

I learnt this method from my husband.Heat the frying pan well before adding the steak. It's delicious served with grated daikon radish and ponzu sauce. Recipe by Yuuyuu0221