Steak — Recipes Blog — Eating With Chef Eric

This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.

HOW TO: Reverse Sear Steak

Dry Aged BeefEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged Steak, Dry Aged, Beef, Steak, Steakager, Steakager Pro 40, The Grateful Chef, eating with chef eric, Eating With Chef Eric, The Grateful Chef with Eric EisenbudComment

HOW TO: Sous Vide Dry Aged Steak

Sous Vide and Seared Dry Aged 48 days

HOW TO: Grilled Dry Aged Steak

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HOW TO: Pan Seared/Oven Roasted Dry Aged Steak

Dry Aged Beef, BBQ FavoritesEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged, Steak, Ribeye, Steakager, Steakager Pro 40, Beef, The Grateful Chef, The Grateful Chef with Eric Eisenbud, eating with chef ericComment

HOW TO: Cast Iron Pan Cook Dry Aged Steak

Dry Aged Beef, BBQ FavoritesEric EisenbudNovember 8, 2020Dry Aged Beef, Ribeye, Steak, Steakager, Steakager Pro 40, Dry Aged Steak, The Grateful Chef, The Grateful Chef with Eric Eisenbud, eating with chef ericComment

Skirt Steak w/ Chimichurri Sauce

Playing in the Kitchen with Chef Eric! The warm weather is approaching and I had to pull out my charcoal grill. I made this chimichurri sauce… this is more of a drizzle over sauce that heightens all the flavors of your favorite protein. I made skirt steak this time; the chimichurri sauce is versatile and could be used on chicken, port or fish. ENJOY!

— be well, eat well, be kind —

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