Instructions

In food processor, blend onion, yogurt, garlic, Worcestershire together (makes about 4 cups marinade); rub over the meat and let sit for at least 1 hour, overnight if possible in refrigerator.

To prepare, remove meat from marinade; season the meat liberally with Kosher salt and pepper, and grill until cooked to desired temperature: rare to medium-rare (or medium at the most) with an approximate cooking time of 20–25 minutes to an internal temperature of 120–125 F in the center. In the oven, cook at 425º F for about 25 minutes; on smoker or grill at 400  F for 30 minutes.  Let rest 10 minutes, and then slice thinly across the grain.

Instructions

Place thinly sliced top round steaks in between 2 sheets of plastic wrap or parchment paper, and gently pound as thin as possible. Arrange 4–5 slices of beef on a plate, and top with salt, pepper, basil, balsamic, sesame seeds, goat cheese and red chiles. Place thinly sliced garlic and olive oil in a small pot, and heat until the oil is simmering, and garlic has started to get toasted. Using a spoon, drizzle the hot oil and toasted garlic all over the carpaccio. Enjoy with some crostini, crackers or French bread.

Instructions

Season all sides of patties with salt and freshly ground black peppercorns.

Place on lightly oiled hot grill or sauté pan to allow the patty to brown and keep moist at the same time; flip after a couple of minutes to allow the next side to brown. If burgers begin to burn, reduce heat slightly or finish cooking in 350 F (177 C) oven. For safety, burgers need to cook to a temperature of 160 F (71 C).

Notes

The best burgers are made from 100% pure corn-fed beef, chuck or a combination of chuck and brisket, to get just the right balance of marbling in the meat that keeps the patty moist and full of flavor.

Patties should be ¾-1-inch thick. Make an indentation in the center of each patty to prevent swelling while cooking. Cooking is similar to a steak: Do not poke or mash the patty or the juices will run out leaving a dry patty.

Don’t bury the great flavor of quality beef in too many spices but rather allow the burger to sing by adding classic toppings like cheese, bacon, tomatoes, lettuce and mayo. Jazz it up with a Caribbean flavor of chadon beni aioli (similar to cilantro), turmeric roasted pineapple and caramelized onions.

Instructions

Place all ingredients in a zip lock bag. Marinate 6–24 hours. Cook steak using the reverse sear method. Place steak on baking tray and slow roast in a preheated oven at 225 F for 80–90 minutes. Remove the steak from oven, and adjust oven to the broiler setting at 450 F. Sear the steak on the top shelf of the oven under the broiler for 2 minutes, on both sides. Allow the steak to rest for 12–15 minutes, then slice thinly against the grain.