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

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 ...

“Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but ...

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 ...