It starts with a sharp knife.
While culinary historians debate whether the chateaubriand is identified as a cut of beef or a preparation, the consensus is that it’s delicious!
This cut of beef may be small, but it’s big on taste and tenderness. Don’t forget the pat of butter.
No matter what you call it or what its origins are, the New York strip steak is juicy, has beautiful marbling, and is easy to cook.
There are so many stories about who invented the hamburger. We may never know its true origins, but the burger’s history is, nonetheless, delicious.
The ribeye steak goes by many names, but no matter what you call it, this cut of beef is juicy and tender, and it goes great with red wine.
Everything you need to know about the lobster, from cooking it to cracking it to making your own drawn butter. And, what’s up with the tomalley?