Beef

  4.7 – 59 reviews  • Beef Level: Easy Total: 25 min Active: 20 min Yield: 1 serving Ingredients Kosher salt and freshly ground black pepper 1 beef filet steak, 8 to 10 ounces, 2 inches thick 1 piece thin bacon 1 tablespoon butter, more if needed 1 tablespoon olive oil Instructions Preheat the oven to 450 degrees F. … Read more

  5.0 – 2 reviews  • Beef Level: Intermediate Total: 1 hr 55 min Prep: 30 min Inactive: 40 min Cook: 45 min Yield: 6 to 8 servings, depending on size of beef shoulder Ingredients 1 1/2 to 2 pound beef shoulder 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning 2 tablespoons Irvine Spices Garlic Pepper 1 tablespoon … Read more

  5.0 – 1 reviews  • Beef Yield: 12 large steaks Ingredients 2 cups Creole seasoning 2 cups vegetable oil 4 (14 to 15-ounce) bone-in Rib-eye steaks 4 (14 to 15-ounce) T-bone steaks 4 (14 to 15-ounce) Top sirloin steaks 2 cups Bearnaise sauce, recipe follows 2 cups Emeril’s Worcestershire sauce, hot, recipe follows, or use store … Read more

  2.8 – 4 reviews  • Beef Level: Intermediate Total: 1 hr 45 min Prep: 10 min Cook: 1 hr 35 min Yield: 6 servings Ingredients 1 tablespoon butter 2 tablespoons olive oil 2 large red onions, diced 2 cups (about 6 to 8 ounces) small button mushrooms, cleaned trimmed and sliced Salt and freshly ground black … Read more

  5.0 – 3 reviews  • Beef Level: Easy Total: 20 min Prep: 10 min Cook: 10 min Yield: 2 servings Ingredients Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut 1 tablespoon olive oil Tablespoon or so finely sliced scallion 1/2 cup good red wine 1 tablespoon butter Minced parsley or chopped … Read more

  5.0 – 4 reviews  • Beef Yield: 6 servings Ingredients 1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed Essence, recipe follows Salt Freshly ground black pepper Beurre Maitre d’Hotel, recipe follows 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 sticks unsalted butter, at room temperature 1/4 cup minced fresh parsley … Read more

  5.0 – 1 reviews  • Beef Steak’s answer to chicken fingers, these two- to three-inch segments of sirloin or cube steak are dredged twice in a spiced batter for a thick, crunchy coating after frying. Dip in cocktail or barbecue sauce to enhance the earthy flavor of the fried beef. Level: Intermediate Total: 2 hr 50 … Read more