Got a fancy steak you don't want to screw up? I got one sent to me by Food Network from the legendary Peter Luger Steakhouse. So I went with the Reverse Sear method. Check out the juicy results and see if I would try it again . . .

I don’t always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money? Keep scrolling, friend.

Coffee Rub Steak  This isn’t the first time I have made a coffee rub steak on the grill. But in the age of the Coronapocalypse, my grilling has kicked into overdrive. The age of #selfquarantine has also got me looking at a big fat shelf of cookbooks I have collected over the years that I just don’t crack open often enough. Well that is all about to change. I’m starting a new chapter of Bang for your Burger Buck: Cook ...