Meat of the Sea. Our Creamy Garlic Shrimp recipe is a delight to make. Served with pasta or rice, it’s always a great dish.
Pan Seared Roasted Pork Tenderloin Recipe in Cast Iron Skillet
EASY PORK TENDERLOIN RECIPE Are you looking for something that is both healthy and tasty? Well, look no further because we have you covered with this Pan Seared Roasted Pork Tenderloin recipe. We’re using the cast iron skillet to sear it on the stove and roast it in the oven for amazing results. Check out the video and you’ll be … Read More
Porterhouse Steak in a Cast Iron Skillet – Video Recipe
Learn to cook a TASTY steak INDOORS with this SIMPLE Porterhouse Steak in a Cast Iron Skillet video recipe….because you don’t need the grill to make a steakhouse quality steak! Here at Red Meat Lover we continuously strive to evolve and create a better website and experience for our visitors. We recently had a new idea to bring the site to … Read More
Parmesan Meatballs In Cast Iron Skillet Video Recipe
In this video recipe we’ll share these easy Parmesan Meatballs in a Cast Iron Skillet. And the cast iron is the real key here… The great thing about this skillet is that we can brown the meatballs on the stove and then bake them, all without switching a pan…..the results are incredibly tender and tasty meatballs just like your Nonna … Read More
Filet Mignon Steak in a Cast Iron Skillet
Learn to cook a PERFECT steak INDOORS with this EASY Filet Mignon Steak in a Cast Iron Skillet recipe….because you don’t need the grill to make a tasty steak! Cast Iron Filet Recipe Video In this video, we’ll share tips including: What is a Filet Mignon Steak (hint: it’s delicious!) Easy method for cooking steak indoors on the stove and … Read More
“Big Tasty” Steak Rub
If you’re looking for a simple steak rub that you can make at home, look no further. We’re sharing our “Big Tasty” Steak Rub below, which involves ingredients commonly found in most kitchens. Remember, liberal seasoning is the key to great flavor, so don’t be shy. Also, if you want to turn up the heat, substitute black pepper for red … Read More
Meat The Expert: Larry Schubert
“Meat” Larry Schubert, who founded Schubert’s Packing Co., Inc. in Millstadt Illinois, a farming town located 20 minutes east of St. Louis. “We opened the doors in 1978 and we had nothing to lose. We just bought a house and had a new baby. Our first daughter was born Jan 30th and I quit my job on Jan 31st.” He’s a … Read More
Panko Crusted Pork Cutlet ‘Sammy
I can’t explain why but, sometimes you just want a piping! hot, delicious sandwich. Maybe it’s our primal instinct to eat with our hands? (although some would argue the best sandwiches, or ‘sammys, definitely require the use of utensils) The “on-the-go-ness” convenience of foodstuff itself? The endless combinations or ease thereof? Or is it the ability to easily create a balanced ratio of carbs, protein, dairy, … Read More
Honeybaked Ham and Bean Soup
The Holidays are just around the corner – that means celebrating with friends, family and, of course, a lot of great food. At Christmas and Thanksgiving, our family celebrations always include generous portions of turkey, ham, stuffing, all the sides….and more desserts than we can eat. We’re spoiled. After all the meal is finished and the leftovers given away – there is usually … Read More
Summer’s Muse: Sweet Bell Peppers
In the summer, the late spring showers combine with the subsequent warming sun to create a natural synergy exceedingly suitable for life to thrive. Summer brings us everything from a lazy day at the beach, to patio parties, to an array of tasty summer vegetables. We’re here to discuss the latter; namely, those delicious and colorful sweet bell peppers created by the fusion of cool … Read More
Cast Iron Skillet Sirloin Steak
Our motto here at RedMeatLover.com is “Any cut of meat. Any type of heat.” So, staying true to our motto, we will share recipes to sizzle your meat across a spectrum of heat. Today, we will be talking about making a Cast Iron Skillet Sirloin Steak….try saying that fast 4 times….“Sufferin Succotash!” While I cannot deny the joy of cooking over … Read More
