Have you ever experienced the moment when you’re almost finished barbequing that perfect, extra-tender steak? You seasoned it perfectly, cooked it to absolute perfection, and can smell that smoky goodness filling the air around you. You take the steak off…
Photo by RyanMcGuire licensed under Pixabay License Have you ever heard the saying, “You are what you eat?” Well, the same thing rings true for cattle. The debate over grain or grass fed beef has been ongoing, but there are…
Photo by Kjokkenutstyr Net licensed under CC BY-SA 2.0 Readers here at Steak University should know by now that when it comes to steak, the more fat the better. Fat imparts flavor, juiciness and, when allowed to cook properly, melts into the…
Photo by Tavallai licensed under CC BY-ND 2.0 Easy Tips and Tricks for Punching up the Flavor or your Favorite Cut of Steak If you took one glance at the title of this most recent addition to Steak University’s attempt at imparting beefy knowledge…
Choosing a steak that will fulfill your expectations can be difficult. However, it is made to be easier with the USDA grading system. While USGA graded beef consists of eight different levels, the more common USDA grade only has three.…
Cooking the perfect steak is dependent upon preference, but everyone can agree that there is nothing like the distinctive taste of a smoky barrel-cooked steak. The Pit Barrel Cooker (PBC) is undoubtedly the most popular commercial barrel smoker on the…
Photo by mali maeder licensed under Pexels license At Steak University, we’re all about the giving. Whether it be advice, education or entertaining insights, we like to think we give our readers the unique gift of informative steak goodness with…
What Marbling Means for Your Steak When it comes to steak, no quality is so highly prized as marbling. From USDA inspectors, to Michelin-rated chefs, to backyard steak aficionados, if you ask what matters most in a quality cut, anyone…
Photo by RyanMcGuire licensed under Pixabay License With Americans taking more of an interest in what they are consuming daily, many are turning to organic diets consisting of whole foods. This is because organic products are grown and developed naturally,…
Picture this… You have reservations for one of the fanciest restaurants in town. White linen tablecloths, fine china and crystal glasses adorn the table. Your waiter has just lifted that iconic silver dome off of your gourmet steak dinner. We’re…
The kids are back in school, the leaves are starting to change and pumpkin spice everything is around every corner. It’s time to face the facts. Summer is over. This doesn’t mean you need to put the grill away just…
Ever wonder what makes a Filet Mignon so tender? In this episode of Steak University TV, Mark Kranenburg & Chef Philippe examine one of our USDA Prime Wet Aged Filet Mignon Steaks and teach us what to look for in…
