Beef Carpaccio

Recipe: Beef Carpaccio

Carpaccio is the Italian version of Steak Tartare (see Moody’s Foodie recipe for Steak Tartare). Carpaccio is raw beef so if you have issues with raw or even rare, skip this recipe. If you can jump that hurdle, this is a real treat. This was first developed by Guiseppe Cipriani …

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Grilled Picanha Steak

Grilled Picanha Steak

Picanha is a Brazilian favorite; we have another Picanha recipe that is skewered. This cut is also known as the sirloin cap or Coulotte steak. It is a very flavorful piece of meat and comes from a muscle that is not an especially hard working but still should be cooked …

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Steak Tartare

Recipe: Steak Tartare

The key to successful steak tartare is fresh beef, hand-chopped at the very last minute before mixing and serving. If you have a small meat grinder with a large mesh blade, that will work, but never put the meat into a food processor. Origins of steak tartare trace anecdotally to …

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Hanger Steak on cutting board

Recipe: Hanger Steak

  Hanger steak is an underappreciated cut of meat. Known also as the “butcher’s cut” because the butcher often saved it for himself both for its tenderness and flavor. The hanger steak is not a working muscle so it is second only to the tenderloin in tenderness. There is a …

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Sliced Sirloin Tip Roast

Recipe: Sirloin Tip Roast

  The sirloin tip roast can become an all-in-one meal if you cook it with the vegetables suggested. Roasts are always easy but I highly recommend using a good quality meat thermometer so the roast is not overcooked. Also, suggested is the All-Purpose Roast and Steak Rub outlined below and …

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