Cooking Dry Aged Beef Steaks Over Coals. We're in Spain!

Cooking Dry Aged Beef Steaks Over Coals. We're in Spain! Video Clips. Duration : 3.47 Mins.

How to enjoy aged beef slow-cooked over charcoals right in front of your eyes in Pamplona Spain. Here is a look at some of the best beef in the world. If you are ever in Pamplona be sure to go to this place. No steakhouse in the united states can compete! Notice how rare it is served. I shared one of these steaks with my cousin and it weighed 1.46 kilos or 3 pounds. We could have gone for more.

Keywords: aged, beef, steaks, home, restaurant, cook, cooking, cuisine, spain, pamplona, navarra, espagne, dry, age, old, prime, cut, bone, coals, charcoals, meat, how, to, sidreria, auzmendi, sagardotegia, asador, steak, house, steakhouse, raw, rare, ribeye, rib, grill, t-bone, flank, recipe, food, bbq, spanish, smoked

Hereford Dry-aged Rib-eye Entrecôte Steak vom Grill - Disturbed Cooking Episode 027

Hereford Dry-aged Rib-eye Entrecôte Steak vom Grill - Disturbed Cooking Episode 027 Tube. Duration : 3.57 Mins.

www.disturbedcooking.com Im Rahmen unseres Grillevents im Schwarzwald (wir berichteten), haben wir von Otto Gourmet unter anderem auch zwei Hereford Dry-aged Rib-eye bekommen. Die wurden natürlich auf dem Brennwagen GT 1200 bei großer Hitze zubereitet, es hat an diesem Tag einfach alles gepasst, tolle Grills und tolles Fleisch. Um einen Geschmacksvergleich machen zu können, haben wir eines mit Olivenöl eingerieben und Fleur du sel drüber gestreut und das zweite einfach ohne alles gegrillt. Je Seite haben wir bei die Steaks (die hatten je ca. 280g) 2,5 Minuten gegrillt und nach dem Grillen haben wir sie noch ein paar Minuten ruhen lassen. Am Ende waren sie dann medium-rare oder eigentlich eher noch rare und das war klasse! Mir persönlich hat das Teil mit Öl und Salz besser geschmeckt.

Keywords: rib-eye, ribeye, hereford, dry-aged, steak, meat, grill, grillen, bbq, Barbecue, Grilling, Food, Cooking, disturbedcooking

Sargent Choice Cooking: Pear Carpaccio

Sargent Choice Cooking: Pear Carpaccio Video Clips. Duration : 2.45 Mins.

Walter Dunphy, BUs executive chef, offers up a tasty pear carpaccio to ease the transition from too much turkey and stuffing back to healthy eating. Dunphys take on vegetarian carpaccio, which means thinly carved and served raw, is relatively easy to put together, but it has a lot of unique and distinct tastes, he says. The keys to taking this recipe from boring salad to dinner staple: fresh local produce, artisan ingredients, and polished presentation. Dunphy uses Boston Bibb lettuce, microgreens, and baby arugula for a peppery taste to complement the pear, then tops it with pungent aged Gouda from Smiths Farmstead in Winchendon, Mass. This isnt your run-of-the-mill chain restaurant Gouda, he says. It gives a really dynamite little bite. Dunphy finishes off the dish with a drizzle of 25-year-old balsamic vinegar from the Modena region of Italy (nonpurists can achieve somewhat similar results by reducing regular balsamic by half in a pan). The final product is a great alternative to yet another turkey sandwich. For more Boston University news and videos, check out today.bu.edu

Keywords: BU Today, Boston University, cooking, Sargent Choice, low-fat, recipes, healthy, butoday

Nash and Cory cooking

Nash and Cory cooking Video Clips. Duration : 1.48 Mins.

Cooking dry-aged 2 inch steaks

Keywords: Nashmaster, Productions