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ACJ 013| Brining Beef
Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
Rib Eye is one of my favorite steaks to cook and eat. In this video, I show you a simple preparation that calls for pan searing the steak on both sides, and then we end the video with a simple, mushroom reduction sauce.
This video will teach you how to cook a steak using the basic pan roasting technique. As an added bonus, the video will also demonstrate how to make a pan sauce from the "fond" left behind in the roasting pan.
In this video, you'll learn how to quickly and efficiently break down a beef tenderloin, resulting in the fabrication of beef filets. These filets are commonly referred to as "Filet Mignon," but technically speaking, the "Mingnon" only comes from the bottom tail portion and is normally cut 1-2" thick. When fabricating larger steaks, "filet of beef" is the more appropriate term. For more information about the beef tenderloin itself, please see below.
