It starts with a sharp knife.
While culinary historians debate whether the chateaubriand is identified as a cut of beef or a preparation, the consensus is that it’s delicious!
This cut of beef may be small, but it’s big on taste and tenderness. Don’t forget the pat of butter.
No matter what you call it or what its origins are, the New York strip steak is juicy, has beautiful marbling, and is easy to cook.
There are so many stories about who invented the hamburger. We may never know its true origins, but the burger’s history is, nonetheless, delicious.
Hint: It’s these pristine waters that gives this salmon its beautiful orange color and delicious taste. The natural layers of fat are a plus, too!
The ribeye steak goes by many names, but no matter what you call it, this cut of beef is juicy and tender, and it goes great with red wine.