There are few things better than a perfectly cooked steak, and a reverse seared steak is the best way to make sure it is cooked to perfection. Add to it our new rub, Nero, and you’ve got a flavourful crust, deep colour and incredible flavour.
I had my first Philly Cheesesteak about 20 years ago to the day, actually in Philadelphia while on holiday. The unctuous blend of meat, cheese, and soft sauteed veg has remained a favourite to this day.
This coffee rubbed skillet steak is an incredible combination of flavours, and the number of people you can cook for is limited only by your skillet and T-Bone size!
As we head into St Patrick's Day this year, I wanted to try a spin on the usual beef and Guinness pies, using smoked cheeks which are then braised with Guinness and vegetables, then topped with our spin on Irish mash potato, or colcannon.
A good taco has become an art form, yet the tastiest amongst them are also the simplest. Super fresh ingredients, quality meat and a simple corn tortilla. We thought we'd give it a shot by combining two of our favourite things and creating beef shin tacos.
One of our favourite things to do with leftover brisket is to turn it into a chili and serve as fantastic brisket nachos. We decided to swap out the corn chips this time and pair it with some homemade potato chips, sliced thin, crisped up and pimped with some chilli salt.
