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Butch’s Perfect Steak

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For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear. INGREDIENTS 1 porterhouse, flank, or rib-eye steak, 1 3/4 pounds and 1 1/2 inch thick Coarse salt and ground pepper DIRECTIONS Heat […]

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