The classic barbecue dish! This is an American beef ribeye steak.About this recipeThis recipe is from the US Meat Export Federation.http://www.americanmeat.jp/http://www.myfood.jp/usfood_dic/meat/beef.html

I keep uploading really simple recipes, which is a little embarrassing, so I have decided not to call this a recipe.Although this isn't really a recipe, teaching people how to cook is also very important.Of course the colour of the meat is important, but cooking the meat through to the middle is what will draw out the best flavour.Japanese beef doesn't really get tough, so it's probably better to overcook than to undercook. Recipe by kisatopapa

Medium rare beef steak with grilled halloumi cheese and tomatoes.Follow me on Instagram @radhooni

It is probably now obvious that I have a LOAD of beetroot to get through from the garden! Here's the latest method of using some!

If you marinate and pan-fry the steak over medium heat, the meat will be tender—neither undercooked nor overdone, which is just right.

A refreshing salad to serve alongside fish or steak!

I wanted to make a luxurious dish using nuts and dried berries.Ponzu sauce is so versatile. The mixture of the ponzu acidity with the dried berries results in a sauce just like one that uses Balsamic vinegar. Recipe by Shouta195 mama

I heard that when preparing steaks, using baking powder makes the meat tender. Apparently grapeseed oil also makes the meat rather tender, but it's expensive.Don't use too much baking powder, or else it'll become bitter! It's important to coat the meat with vegetable oil. Flip the steaks once when you're cooking. Recipe by uuu

I based this recipe on Okuen-sensei's Oil Marinade Chicken recipe. I just replaced the chicken breast with beef. I did have some breast meat but it was quite dried out and I just wondered if beef would taste similar. If I eat well-done steak in a restaurant it's hard to chew and I thought cheap meat would also end up that way but somehow I made it tender.If you use a meat that contains no oil such as Aussie beef, the beef will completely suck up an oil-based marinade and the dashi stock with it in about half a day. By dusting with flour, it provides the meat with a thin film that locks the juices and moisture within the meat. Recipe by toshiebaba

This steak is simple but delicious.The meat will cook through quicker than you think. Recipe by wokuno

I got the idea from a TV show.Since you can eat these yams while they're still raw, you can leave them a bit crunchy. These also taste great if cooked in butter. Recipe by Yuuyuu0221