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    You are in: Home / Cookbooks / Beef
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    Pan-Seared Rib Eye Steak With Smoked Paprika Rub
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     27 Reviews |  By What's Cooking?

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    I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

    Recipe #204629

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    Marinated Brisket
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     1 Reviews |  By Mirj

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    This is one of my favorite recipes from one of my favorite cookbooks, It Tastes Too Good To Be Kosher. I've done this in the oven, but have also tried it in the crockpot, on low for about 8 hours. Prep time includes the overnight marinading.

    Recipe #58359

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    Flank Steak Strips with Hot Honey-Molasses Sauce
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     1 Reviews |  By SilentCricket

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    For any of you with a George Foreman electric grilling machine...a regular grill could be used too! This recipe is from the "George Foreman's Knock-out-the-Fat Barbecue and Grilling Cookbook!" Sounded mighty tasty to me! Thanks George! (Cooking time includes simmering time for sauce and cooking meat)

    Recipe #42767

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