It focused on American fare including biscuits and gravy, country fried steak, liver and onions, spaghetti, Greek chicken and grilled salmon. The building, which has been home to several ...
(RIP, ribeye.) It's difficult to gauge color without cutting into the steak, which you don't want to do until it comes off of the heat and has a moment to rest. Otherwise, the juices spill out of ...
Choose from these seven, expert-endorsed cuts to save money grilling. If you're craving the tenderness of ribeye, Jerome suggests the flat iron steak as a worthy alternative. "The flat iron steak ...
For thinner steaks and burgers, thaw them first. If you have vegetarian bean burgers, you can put them right on the grill without defrosting. Pat the chicken as dry as possible to avoid flare-ups.