Beef

T-bone steak is a great cut of meat, it is an american classic. You don’t need spices or marinades, it is perfect the way it is. Add some salt and pepper, and you’re good to go. Just make sure you get good quality meat. This isn’t so much a recipe as my way of showing you the simple steps needed to make that perfect steak.

Sirloin roast is easy to cook, and serves many. This is a great recipe when you have a lot of guests. While the roast is on the grill being smoked using cherry wood, you can tend to other tasks in the kitchen.

This is a classic autumn stew. It takes time to make, but the flavors are incredible. Cook it in a large cast iron pan with a lid. Invite your friends over and enjoy!

Hanger steak is also called Butcher’s steak, and for a good reason. Allegedly the butcher kept this cut for him/her-self. It is two muscles held together with a membrane, in a v-shaped fashion. The hanger steak is reasonably priced, with great flavor, so you get a lot of value for your money. This is a fine cut, so you don’t want to cook it higher than medium rare or medium. Here we cook it like they do in Argentina, with salt.