Post Spider Steak

The Spider Steak

A New Steak Cut to be Tried I have already said it many times: in a relatively new gastronomic sector like that of the…

Post Bistecca Rub

The Steak Rub Styles

Which Rub for your Ideal Steak I often describe the seasoning tools as the indispensable technical baggage that every self-respecting Grillmaster must have available in his know-how…

It’s easy to cook a filet mignon and call yourself a chef. But that’s not real cooking, that’s heating. preparing a tripe, however is a transcendental act!

- Thomas Keller – The French Laundry