My preference for a steak is a rib-eye, about six ounces for one person. If you can’t find one this size, you have the option of purchasing a small cut of strip-loin or cutting a larger rib-eye steak ...

In a large, shallow dish, pour 1/4 cup of the bourbon all over the tenderloin steaks and cover. In a small saucepan, boil the remaining 1/4 cup of bourbon over moderately high heat until reduced to 1 ...

Ina Garten’s Steakhouse Steaks With Roquefort Chive Sauce are seared in a extremely hot cast-iron pan and then finished in a 400-degree oven. The Roquefort Chive Sauce is optional. Kye R. Lee - Staff ...

Pairing the blue cheese flavour of Roquefort with the meatiness of beef, the strong flavours of this dish will take your tastebuds to France without leaving your home. serves ...

Grundy and Neil Organics on Halliwell Road took over Ray Cormell's butcher's shop and offer a range of organic and traditional meat. Partner Andy Grundy has been a chef for a number of years and I ...

A delicious way to prepare lean and tasty venison meat. Place the steaks in a bowl with a little of the gin, the juniper berries and the bay leaves. When ready to cook, coat with the crushed ...

Sometimes nothing beats a nice, juicy steak. Rich in flavour, this meal is accompanied with rostis, broccoli gratin and a sumptuous roquefort sauce. For the rostis: Use your hands to squeeze out as ...

Get a sneak peak to see self-confessed foodie, Matt Dawson match his very own Warm Steak and Roquefort Salad recipe with the perfect pick from Bordeaux Since winning Celebrity MasterChef back in 2006, ...

In a bowl, combine the garlic with 1 tablespoon of the olive oil and the cracked pepper. Spread the paste on the steaks, top with the thyme and stack the steaks on top of each other. Transfer to a ...