The best dry cured beef – ever!
I saw this principle in a program snippet of on of Hugh Fearnley-Whittingstall’s programs, and thought that I should try it. The principle was simple – good beef should be cured for at least a...
Tagged: steak
Trinchado made simple
The taste and texture of Trinchado takes us back. All the way back to dating, when we would go to Hillside Tavern and have a romantic sepia-coloured dinner. Funny how these memories are candle-lit,...
Dry Rub for Steak
Ingredients: 15 ml (1 tbsp) Ground cumin 15 ml (1 tbsp) Paprika 15 ml (1 tbsp) Dried parsley 10 ml (2 teasp) Dried coriander 10 ml (2 teasp) Turmeric 5 ml (1 teasp) Onion...
Balsamic Whiskey Steak
We’ve got a winner with this Balsamic Whiskey Steak! Ingredients: 1 kg Steak of your choice 45 ml (3 tblsp) Balsamic Vinegar 45 ml (3 tblsp) Whiskey 45 ml (3 tblsp) Honey 45 ml...
Pepper Cream Sauce for steak
What can possibly be better than the taste of a pepper cream sauce on a steak? For my birthday, I found the most exquisite, beautifully marbled T-Bone steaks on a special (R69 per kilo!)....
