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Ribeye Tomahawk Steak With Bone Marrow & Garlic Herb Chimichurri!! A thick-cut tomahawk coated with Worcestershire sauce as a binder and seasoned with flaky sea salt. The bone marrow was seasoned with Worcestershire sauce, salt and pepper. Both went on the Kamado for an indirect cook until the steak reached 45°C internal temperature. Then I fired up the Kamado and seared the tomahawk hard over high heat, building a deep crust until 52°C internal temperature. Garlic Herb Sauce! • Fresh parsley •
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Steak Cheese and Rice is easy to make and never disappoints! 🌮 INGREDIENTS 1 1/2 lbs Sirloin or New York Strip steak, sliced thin 1/2 tsp each salt and pepper 1 tsp each cumin, dried cilantro, garlic powder, onion powder 2 tsp chili powder 2 cups Jasmine rice rinsed 2 tbsp olive oil divided 1 small onion chopped 3 cups chicken broth 1 tbsp tomato Bouillon 1 1/2 cups White Queso 1 tbsp Fresh Cilantro 1 package Fajita size flour tortillas INSTRUCTIONS Slice 1 1/2 lbs of steak into thin pieces. Ad
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Bistek Tagalog (Beef Steak) is a beloved easy-to-cook dish that my family and every Filipino knows how to cook by heart. The sauce is so good, we eat the onions even when there’s no more beef left. 🤎 INGREDIENTS •3lbs beef top round cut (thinly sliced) •1 cup soy sauce •1 tsp black pepper •1 tsp knorr beef powder •1 tsp MSG (optional) •1 tbsp garlic powder •1 tbsp umami mushroom and onion seasoning •1 tbsp sugar •2 whole lemon (juice) •2 whole onions (sliced into rings) •star margarine or butte
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Short videos

1:46
How to Cook the Perfect Steak: A Step-by-Step Guide for Baddies
455K views5 days ago
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1:52
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