In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Dan Pettis prepares Sushi, Steak, Mushroom Salad & Hamachi.

Click here for Chef Dan Pettis' Profile

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Rafael Ponce from Copper Grill shows you how to prepare Cowboy Steak, Live Maine Lobster and Caesar Salad.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Georgia Chase cooks up some Grilled Steak Salad & Crispy Chicken on grilled vegetables.

In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares chicken fried steak and gravy.

Steak Ingredients

Inside round, 18-20
egg wash
3 cups flour
1 t salt
1 T pepper
1 T minced garlic
1 t paprika

Trim whole round steak
Quarter round
Cut into 5 1/2 oz. pieces and trim as needed
Run each piece through a tenderizing machine 6-8 times. This will give you a very thin steak approximately 5”x10”. We have done this with a mallet, but steak will not have the same melt-in-your-mouth texture.
Sift/mix flour and spices
Dredge steak in egg wash

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Bradley Nuss from Ciera prepares Long Bone Ribeye.

Click here for Chef Bradley Nuss' Profile

INGREDIENTS:

Ciera 32 ounce Long Bone Rib-Eye with Mushroom Sauce

2 ea 32 oz Rib-Eye
2 Tbls Olive Oil not Extra Virgin
1 Cup Shitake Mushrooms
1 Cup Crimini Mushrooms
1 Tbls Minced Garlic
2 Tbls Minced Shallot
4 oz Red Wine