If there is one dish that captures the heart of Argentina’s gaucho traditions, it is Matambre Arrollado. The name itself tells a story: matambre comes from mata hambre — “hunger killer.” And truly, this dish was created by gauchos (cowboys of the Pampas) who needed something hearty, nourishing, and practical to carry with them on long rides.
Bistec a Caballo is a tasty dish from Colombia that feels like a warm hug from the kitchen! It’s a juicy steak topped with a sunny-side-up egg, served with rice, beans, and sometimes fried plantains. In Colombia,
Fiorentina Steak, or Bistecca alla Fiorentina, is a legendary dish from Tuscany, Italy, celebrated for its simplicity and bold flavors. This iconic T-bone or porterhouse steak, traditionally sourced from the Chianina breed of cattle
Idaho Finger Steaks are a beloved regional specialty from the Gem State, often hailed as the Northwest’s answer to Southern fried chicken. These crispy, deep-fried strips of beef—typically sirloin or cube steak—are marinated in seasoned buttermilk for tenderness, then coated in a flavorful batter
I’ve eaten my way across the United States—from dry-rubbed brisket in Texas to Carolina pulled pork so tender it melts on the bun. I’ve had wagyu in California, smoked elk in Montana, and more backyard cookouts than I can count. But no matter how far I roam, no meat stirs my soul quite like Kansas City burnt ends.