isaiahcooksmeat

03/06/2026

Team Chimichurri 🌿 Vs Team Cowboy Butter 🧈

The title says it all. The Chimichurri is herby & zesty - perfect for a richer steak. And the Cowboy Butter punches a punch of flavour so good you could practically put it on anything 😂

Let me know in the comments if you’re team chimichurri 🌿 or team cowboy butter 🧈 !

Full recipes below ⬇️

Reverse Seared Rump Cap
- 500g Rump Cap

1. Season the steak all over with salt & pepper
2. Smoke at 125c til 48c internal
3. Sear off over direct heat for 60 seconds each side (final internal temp should be 50c)
4. Slice against the grain & serve

Chimichurri
- 1 bunch parsley
- 6 garlic cloves
- 125ml olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chilli flakes

1. Finely chop parsley and garlic.
2. Mix with olive oil, vinegar, salt, pepper and chilli flakes.
3. Place into a jar and smoke with a piece of charcoal for 2 mins

Cowboy Butter
- 2 cups butter
- 20 garlic cloves
- 5 tbsp chives
- 10 tbsp parsley
- 5 tbsp Dijon mustard
- 10 tsp paprika
- 4 tsp cayenne pepper
- 4 tsp chilli flakes
- 10 tsp salt
- 10 tsp black pepper
- Juice of 2 lemons
- 5 tsp thyme
- 8 tsp lemon zest

1. Gently cook butter and garlic in the oven at 125c until the garlic is soft and confit.
2. Add the remaining ingredients & blend with a stick blender until smooth.
3. Place into a jar and cold-smoke with a piece of charcoal for 2 mins

PS: got that great rump cap from .society - genuinely love their stuff! Insane quality & flavour is on point 🙏 go show them some love ❤️

02/06/2026

This is the strangest steak on the cow…let’s learn about Matambre! 🥩

There are 2 ways this steak is traditionally cooked…

Matambre Al A Parilla

1. Season all over with salt
2. Grill hot and fast over charcoal
3. Slice against the grain and serve with salt & lemon juice

Matambre Renello

1. Fill the Matambre with chimichurri, bell peppers & boiled eggs
2. Roll it up, tie it up & glad wrap it tightly
3. Let it sit in hot water for 2 hrs to tenderise
4. Once cooled apply pressure for 2-4 hrs to hold shape and place into the fridge
5. When ready to serve, slice & enjoy

I’m by no means an expert on this steak so if there is anyone with tips on cooking it, let me know down below 🔥

Shoutout to for slicing off that matambre 🙏🥩

01/06/2026

Pastrami + Brine

- Brisket
- SPG rub ( 😉 )
- Beef tallow

Pastrami Brine:
- 300g salt
- 150g brown sugar
- 30g pickling spice
- 20g pink curing salt
- 2 cinnamon sticks
- 3 garlic cloves
- 2.5L water
- 2.5kg ice

1. Combine salt, sugar, spices, curing salt, cinnamon, garlic + water.
2. Mix until dissolved.
3. Add ice to fully chill the brine.
4. Submerge the brisket in brine & refrigerate for 7 days.
5. Season generously with SPG.
6. Smoke at 125°C.
7. At 85°C internal, wrap with beef tallow.
8. Finish in oven at 150°C.
9. Pull at 95°C internal.
10. Rest minimum 2 hrs (overnight even better)
11. Slice against the grain

Russian Dressing…
- 3 tbsp mayonnaise
- 1 tbsp tomato ketchup
- 1 tsp creamed horseradish
- 1 tsp Worcestershire sauce
- 1 tsp finely diced onion or pickle relish
- Pinch black pepper

1. Combine everything in a jar & shake hard

Assemble…
- Pastrami
- Russian Dressing
- Rye bread
- Swiss Cheese
- Sauerkraut

1. Butter the bread & toast in a medium-heat pan
2. Layer: bread > dressing > Pastrami > Cheese > Sauerkraut > dressing > bread
3. Enjoy 

Grass-fed & finished beef provided by 🙏🔥

31/05/2026

Dry Aged Ribeye w/ Crispy Potato Balls 🥔🥩

I’m a simple man. Steak. Carbs. Sauce. I’m happy 🙏

Full recipe below ⬇️

PS: If you want to give dry-aging steaks at home a go .society is the best place to grab big primal cuts for dry aging! This specific piece was a cube roll m6-7

For the crispy potato balls… 🥔

* 600g potatoes, peeled and chopped
* 3–4 tbsp cornflour (cornstarch)
* 1 tsp salt
* ½ tsp black pepper
* 2 tbsp fresh parsley, finely chopped (optional)
* Vegetable oil, for deep frying
* Sriracha mayo, to serve

1. Boil the potatoes in salted water until fork tender.
2. Drain well and allow excess moisture to evaporate for a few minutes.
3. Mash the potatoes until smooth.
4. Mix through the cornflour, salt, pepper, and parsley until a dough forms.
5. Roll the mixture into golf-ball-sized balls.
6. Heat oil to 170°C.
7. Fry the potato balls for 7–10 minutes, or until golden brown and crispy.
8. Drain on a wire rack or paper towel and season lightly with extra salt.
9. Serve hot with Sriracha mayo.

For the steak… 🥩

1. Let a cast iron pan heat up for a few minutes
2. Add beef tallow & let it melt
3. Sear the steak & flip every 30 seconds
4. Pull at 50c internal & let rest for 5 mins

For the peppercorn sauce…
- 125ml cream
- 1 shot whiskey
- Peppercorns
- 25g butter

1. In the same pan as you cooked the steak, set to low & add the cream
2. Add the whiskey & flambe
3. Add the peppercorns & butter then stir to combine

29/05/2026

7 Day Hot Honey Brisket 🌶️ 🥩

After the success of soaking steaks in chilli oil I wanted to see what would happen with hot honey. Sweetness is a natural heat neutralisers so I really packed the heat using a variety of chillies including Carolina reaper, birdseye & jalapeños. 🥵

I gotta say the hot honey packed a much bigger kick then the chilli oil ever did but If you can handle your heat, this is an amazing, sweet treat! 🤤

I’ll drop the exact method below if you wan to try it for yourself… 💪

1. Blender a bunch of chillies (about 20) & combine with 4kg of honey
2. Trim a brisket then submerge it completely for 7 days
3. Remove excess hot honey from the outside then season all over (I used beef bounce - this stuff is like crack on a brisket)
4. Smoke at 125c til the bark has formed & the brisket has shrunk drastically
5. Wrap & place back under the heat at 135c til 85c internal
6. Rest overnight with the oven at 65c internal
7. Slice in & enjoy

28/05/2026

Bang Bang Chicken Burger 🐔 🍔

Not going to lie…I think cornflakes is my favorite breading for fried chicken 🍗 😏

Full recipe below ⬇️

Chicken + wet batter + breading
* 2 large chicken thighs
* 1 cup buttermilk
* 1 tbsp hot sauce
* Cornflakes

Bang Bang Sauce
* 1/2 cup kewpie mayo
* 2 tbsp sweet chilli sauce
* 1 tbsp sriracha
* 1 tsp honey

Apple & Cabbage Slaw
* 2 cups finely shredded cabbage 🔥
* 1 green apple, thinly sliced 🔥
* Juice of 1 lime
* 1 tsp honey

To Assemble
* Brioche buns
* Pickles
* Kewpie mayo

1. Combine the buttermilk and hot sauce for the wet batter
2. Dunk the chicken thighs in the wet batter then the cornflakes to create a breading
3. Fry at 300F for 5-6 minutes to cook chicken and go golden
4. Fry at 350f for 1 min to crisp up
5. Combine the ingredients for the bang bang sauce & coat the chicken
6. Chop the cabbage and apples finely & mix in a large bowl with the other sala ingredients
7. Assemble the burger: bun > kewpie mayo > slaw > chicken > kewpie mayo > bun

PS: killed it with these buns 🙏

27/05/2026

Ranking Sandwich’s Around The World Ep.1 - TheFrench Dip Sandwich 🧅 🥩 🥪

Fun fact about this sandwich — despite the name, it’s actually an American creation from the early 1900s 😂 Anyway there are a ton of recipes for this one sandwich so I wouldn’t be surprised if we revisit it in its other forms 🔥

We’re starting this series off strong with an 8/10 💪

Full recipe below ⬇️

Beef
* 300g sliced beef (ribeye, chuck or tenderloin work best here)
* Salt

Peppercorn Braising Jus
* 1 large onion, sliced
* 6 cloves garlic, smashed
* 1 tbsp cracked black peppercorns
* 1 tbsp Worcestershire sauce
* 1 tbsp tomato paste
* 1L beef stock
* 2–3 sprigs thyme

Caramelised Onions
* 2-4 onions, sliced
* Pinch salt
* 2 tbsp brown sugar

Sandwich
* Crusty baguettes or sandwich rolls
* Provolone or Swiss cheese
* Fresh parsley

1. Make the peppercorn braising jus: place all the ingredients into a pot & simmer on low for 30-60 mins
2. Make the caramelised onions: slice onions thin, add into a pot with the brown sugar & salt. Leave on low for 30 mins. Add small amounts of water if it starts to dry out overtime
3. Slice your steak as thin as you can & sear hot & fast in a pan (30-60 secs each side)
4. Optional - toast the baguette in the oven or in a pan with butter (my baguette was fresh so I preferred it that way)
5. Assemble the sandwich - baguette > meat > onions > cheese (broil in oven for 5 mins to melt) > baguette
6. Dip & enjoy

26/05/2026

72-Hr Salted Caramel Steak 🍮🥩

With the amazing result from the garlic honey steak, I wanted to see what other liquids might make steak better 🔥🥩❤️

Would you try this? 🤔

Cooked on the kettle
Tempted with .australia probe
Amazing ribeye from

25/05/2026

Beef Ragu 🍝

I honestly can’t fault his dish…the red wine reduction in the sauce add a little “something, something” that just makes this dish S-tier ❤️ 100% will be cooking it the next time we have people over for dinner…BIG crowd pleaser 🔥

Full recipe below ⬇️

- 1–1.5kg beef short ribs, bone-in
- 1 tsp olive oil
- 1 large onion, finely diced
- 1–2 carrots, finely diced
- 1–2 celery stalks, finely diced
- 5 garlic cloves, minced
- 60g tomato paste
- 180ml dry red wine
- 800g canned whole peeled tomatoes or crushed tomatoes
- 500ml beef stock
- Fresh thyme
- Fresh basil
- Salt & black pepper, to taste
- 500g pasta (rigatoni or pappardelle work best)

1. Remove the short ribs from the fridge 30 minutes before cooking. Preheat the oven
to 175°C.
2. Heat a large Dutch oven over medium-high heat. Pat the ribs dry and season lightly
with salt.
3. Add olive oil to the pot and sear the short ribs on all sides until deeply browned.
Remove and set aside.�4. Lower the heat to medium. Add onion, carrot, and celery. Cook for 5 minutes until
softened and lightly caramelised.
5. Add garlic and cook for 1 minute until fragrant.
6. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly.
7. Pour in the red wine and scrape up all the browned bits from the bottom of the pot.
8. Add the tomatoes and crush them with a spoon.
9. Return the short ribs to the pot along with any resting juices. Add enough beef stock
to nearly cover the ribs.
10. Add fresh thyme and basil. Cover and cook in the oven for 2½–3 hours, or until the
meat is tender and falling off the bone.
11. Remove from the oven and skim excess fat from the surface. Remove the herbs.
12. Take out the ribs, shred the meat, discard the bones and excess fat, then return the
meat to the sauce.
13. If needed, simmer uncovered on the stovetop until the sauce thickens to your liking.
Season with salt and pepper to taste.
14. Cook the pasta in salted boiling water until al dente. Reserve some pasta water.
15. Add the pasta to the sauce with a splash of pasta water and toss together for 1
minute.
16. Serve topped with Parmesan, fresh basil

Beautiful grass fed beef ribs su

25/05/2026