We serve a lot of beef at dinners throughout the year and there are many cuts and preparations, but we like to limit our beef to the following:
Rib-Eye Steaks are the is basically a deboned rib steak but you can also leave the bone in if you choose. These steaks are hugely flavorful and have big pockets of fat and a very smooth texture. I think the best way to prepare the steak is to marinated and then Sous Vide, a method of cooking food at a precise temperature in a water bath. Of course you have to keep your food in a plastic bag but its a simple process. I would invest in a Joule stainless steel model which cost roughly $200. We have a bone in rib-eye or a Tuscan Steak recipe that are delicious.
Short Ribs have been high on my list since my first dinner…
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