I like a good steak – rich, tender, juicy, barely cooked. Most of all, I like a good grass-fed steak. In fact anything else leaves me a bit queasy. There’s a striking Read More →
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a recipe: braised steak with red wine and rosemary
Filed Under: Autumn, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Spring, Summer, Winter Tagged With: american cuisine, barbecue, beef, beef cows, braise, braising, braising steak, cooking, grass-fed beef, red wine, regional variations of barbecue, rosemary, steak, steak au poivre, steaks, tenderize steak, us federal reserve, wine
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