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Chef Gavin Pinto shares sizzle steak cooking tips with Tasting Table readers. A versatile cut, sizzle steak is perfect for everything from sandwiches and salads to stir-fries, fajitas, wraps and cheesesteaks.
A classic American burger isn’t defined by towering toppings or trendy ingredients. It’s built with classic, thoughtful technique. The American Legacy Burger starts with Certified Angus Beef ® ground beef, a hot griddle, American cheese, hand-torn iceberg lettuce, dill pickles, sautéed onions and a signature red relish. Every ingredient is intentionally stacked to create the balance of flavor, texture and structure that has made diner-style burgers an American favorite for generations.
A great burger starts with high-quality, well-marbled beef. Fat equals flavor, juiciness and that rich beefy bite everyone craves. An 80/20 blend is a reliable everyday choice, but premium grinds made with brisket or short rib bring even more depth. If you really want to level up your burger game, start with Certified Angus Beef ® Prime grind.
Certified Angus Beef steakhouse partner, STEAK Cleveland now serving up unique options at Progressive Field. See the segment on Fox 8 New Day Cleveland.
Don't let simple errors ruin your ribeye - - follow these tips to achieve a perfect Maillard sear, juicy texture, and maximum, addictive flavor.
Certified Angus Beef chef Gavin Pinto contributes to Tasting Table article. There's no need to stop using your barbecue during the winter. Follow these tips on how to continue grilling safely during the colder months.
Chef Paul Smtih, named the 2025 Certified Angus Beef Chef of the Year, is redefining Appalachian cuisine in Charleston, West Virginia. Known for transforming underutilized cuts like Certified Angus Beef ® teres major into signature dishes, Smith blends local ingredients with elevated techniques.
Certified Angus Beef® chef, Gavin Pinto, appearance on FOX 8 News Cleveland sharing Fathers Day Strip Steaks Recipe.
Bronzeville Winery’s Chef Lamar Moore was recently named as Certified Angus Beef’s 2024 Chef of the Year.
Chef Mike Fischetti’s menu at The Pocket in Carmel-by-the-Sea is ever-changing based on season, spices and childhood inspirations.
It’s so tender you can cut it with a fork. Prepared simply with salt and pepper, the beefy taste and texture complement the perfect portion size.
What a Chef Wants: Venoy Rogers III - News from Certified Angus Beef brand