Sear 7-bone shoulder steaks and slowly cook them with onions, beef stock, and aromatics in this low and slow stovetop braised beef dish.

Ribs, chicken, and stuffed flank steaks: a meat lover's dream come-to-life on the gourmet meat platter at Darker Than Blue restaurant. A Maryland Christmas is not complete without crab cakes on ...

The long rib bone is left attached to the ... just make sure you have a large enough platter or plate. Some prefer to serve the steak on it's side, while others lay it flat. Either way, add ...

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.

To plate: Place short ribs on a large platter, add the vegetables, and cover with the reduced sauce. Garnish with the egg ribbons, pine nuts, and scallions. (Published 2010) ...

Rib-eye steaks are cut from the forerib of beef ... Place the meat on a large serving platter with the potatoes, onions and green sauce. If you don’t have a cooking thermometer, insert a ...

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips ...