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Andrew Zimmern Recipe Grilled NY Strips||Andrew Zimmern cutting steaks

Andrew Zimmern Cooks: Bone-In New York Strip Steaks

How to Grill New York Strips By Andrew Zimmern I’m cooking this beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. Grilling over high direct heat requires constant attention—be sure to turn the meat frequently, moving it around the grill to avoid flare ups. Watch Andrew make this recipe:

Andrew Zimmern's Tips for Grilling Steak

Andrew Zimmern Cooks: Tips for Grilling Steak

Tips for Grilling Steak Here are a few things to keep in mind next time you fire up the grill. When deciding what cut to buy, remember that cooking meat on the bone always imparts more flavor. The flavor of the roasting bones penetrates the flesh in a way that adds immeasurable benefit to your food,…  Read More

Andrew Zimmern's recipe for Tomahawk Steaks

Andrew Zimmern Cooks: Reverse Seared Tomahawk Steaks

Reverse Seared Tomahawk Steaks By Andrew Zimmern Reverse searing means to cook a piece of meat over indirect heat on the cool side of the grill first (or in a low oven), before finishing it over very high heat to get a nice crust. This method of cooking steak has become very popular in recent…  Read More

Steak au Poivre

Andrew Zimmern Cooks: Steak Au Poivre

Steak Au Poivre By Andrew Zimmern Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy integral pan sauce is an easy yet elegant way to impress your guest. You can use ribeye, sirloin, New York strips or flat iron steaks. Watch Andrew make this recipe:

Chicken fried steak

Chicken Fried Steak with Cream Gravy

Chicken Fried Steak with Cream Gravy By Andrew Zimmern Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. Last year I drove a section of the famed highway in Oklahoma and stopped at Clanton’s, world famous for their chicken fried steak. Once I tasted their…  Read More

World Famous Chicken Fried Steak on Route 66

Authentic Americana Cuisine Tune in for Bizarre Foods: Route 66 on Tuesday, February 21 at 9|8c on Travel Channel. Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. The fabled highway, also known as “the mother road,” is not just a means…  Read More

Amazing 2-Inch Thick Ribeye Steaks from Peterson Farms

The Best Thing I Ate Last Week By Andrew Zimmern The best thing I ate last week was dinner on Saturday night. Tomato and feta salad, crispy twice-cooked potatoes with thyme from the garden, and these amazing grass-fed, corn finished 2-inch thick ribeye steaks from Peterson Farms cows. Peterson’s raise Limousin cattle exclusively on their…  Read More

Andrew-Zimmern's-Flank-Steak-with-Chimichurri

Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri By Andrew Zimmern This recipe marries Caribbean and South American flavors in an easy, crowd-pleasing steak dinner. The meat is marinated overnight in a flavorful concoction of allspice, habaneros, orange and lime, then quickly grilled and served with a versatile, bright chimichurri. An herby condiment of parsley, mint, chiles, garlic, oil…  Read More

Flank Steak with Thai Salad

Flank Steak with Thai Salad By Floyd Cardoz Peter’s and Justin’s eyes light up every time I make this dish; it’s one of their favorites. For my part, I especially like it during the summer because the flank steak doesn’t have to be served hot to be delicious. I love beef, but I believe that…  Read More

Andrew-Zimmern's-Steak-au-poivre

Steak Au Poivre

Bistro-Style Steak Au Poivre By Andrew Zimmern Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy pan sauce is an easy yet elegant way to impress your guests. Use New York strips, ribeyes or flat iron steaks if you can find them.

Axe-Handled Rib-Eye Steak|

Joe Carroll’s Axe-Handle Rib-Eye Steak

Axe-Handle Rib-Eye Steak By Joe Carroll This beefy behemoth might look and sound intimidating, but it’s just like any other rib-eye steak except that it has a full rib attached and it’s twice as thick as usual. This is the steak you serve to folks who think they’ve tried everything a cow has to offer.…  Read More

Andrew Zimmern's Gyu Don Recipe

Japanese Gyu Don

Japanese Gyu Don By Andrew Zimmern This is a simple, sweet-and-savory Japanese beef dish served over rice. Watch me make this recipe:

Andrew Zimmern’s Favorite Foods at the Minnesota State Fair

What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t…  Read More

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ABOUT ANDREW ZIMMERN Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate. In February 2020, Andrew returned to television with What’s Eating America, which premiered on MSNBC, and in 2021, he will premiere Family Dinner on Chip & Joanna Gaines’ Magnolia Network. Both shows…

Andrew Zimmern’s Best Summer Recipes for the 4th of July

My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a…  Read More

Centro & Popol Vuh

The newest darling of Northeast Minneapolis’ brewery district, chef Jose Alarcon’s homage to his heritage is one part casual taqueria and one part upscale Mexican fare. Let’s be honest, it’s always great to have options. On the Centro side, satisfy your midweek happy hour needs with carnitas or barbacoa street tacos and a pitcher of…  Read More

Andrew Zimmern's Recipe for Veal Marsala

Andrew Zimmern Cooks: Veal Marsala

Veal Marsala with Rosemary & Mushrooms By Andrew Zimmern This traditional veal marsala recipe with mushrooms is a stunning autumnal dish that comes together quickly. I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out. If you don’t want to use veal, this mushroom…  Read More

Andrew Zimmern Cooks: How to Use Charcoal Chimneys

The Best Way to Start a Charcoal Grill Put down the lighter fluid. Using a chimney is the easiest and best way to light charcoal, without any toxic fumes or unpleasant flavors. All you need to do stuff some newspaper underneath the chimney, then fill it with natural hardwood charcoal. Light the paper in several…  Read More

Bizarre Foods Season Premiere Tuesday July 3, 9/8c on Travel Channel!

Bizarre Foods: Pony Express Premieres Tuesday July 3, 9/8c on Travel Channel! We filmed in some truly amazing locations for this season of Bizarre Foods. There were moments in each episode where I just had to pinch myself—whether it was driving a real World War II tank in Belgium, trout fishing in Scotland with Angus…  Read More

Andrew Zimmern Grilling Recipes

Andrew Zimmern’s 4th of July Menu

My Best Recipes for 4th of July There’s no better way to celebrate America’s independence (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my top July 4th recipes, from all-American cook out classics like barbecue chicken and baked beans, to picnic perfect…  Read More

My Best Recipes for a Father’s Day Grill Out

Recipes for a Father’s Day Grill Out Being a father is my life’s greatest joy. Parenthood is the best gift of all, and spending time by the grill or in the kitchen teaching my son the ropes is my favorite way to spend Father’s Day. Here are 10 recipes to inspire you to fire up…  Read More

The Zimmern List Las Vegas: Chubby Cattle

Tune in for The Zimmern List in Las Vegas, May 15  9/8c on Travel Channel! I love Las Vegas. Don’t hate me. For decades, Vegas was essentially food negligent. There were some decent steakhouses and lousy casino buffets. Folks went to Vegas to gamble, see a show and lower themselves slowly into the hot tub…  Read More

Andrew Zimmern cooks Ma's Muthia

Andrew Zimmern Cooks: Muthia Dumplings

Ma’s Muthia This recipe is from our Grandmother’s Best Recipe Contest winner Surtida S. Her grandmother combined her Indian roots with Tanzanian flavors to create this incredible dish of millet flour dumplings braised in a tomato-and coconut-infused sauce chock-full of vegetables and aromatic spices. The smell and flavor of this recipe is intoxicating. “One of…  Read More

Andrew Zimmern Recipe Beef Gravy

Andrew Zimmern Cooks: Beef Gravy

Beef Gravy 101 By Andrew Zimmern This is an all-purpose beef gravy recipe. I use it to smother Swedish meatballs, roast beef, chops off the grill and broiled steak. Watch Andrew make this recipe:

The Zimmern List Los Angeles: Night + Market Song

Night + Market Song Los Angeles is the hottest food city on the planet. These days, it’s not just entertainers but also food entrepreneurs who are arriving in throngs to realize their dreams, creating a diverse restaurant scene where people are willing to take risks. Visiting the city and not eating Thai food is a…  Read More

Andrew Zimmern's recipe for Swedish meatballs

Andrew Zimmern Cooks: Swedish Meatballs

Swedish Meatballs with Beef Gravy By Andrew Zimmern I don’t think there is a more soul satisfying meal than Swedish meatballs with mashed potatoes smothered in homemade beef gravy. I like to brown the meatballs in butter first, before finishing them in the oven with a little chicken stock so they stay nice and moist. This…  Read More

Linden Hills’ Stunning New Argentinian-Italian Restaurant

Martina Located in Linden Hills in the old Upton 43 space—which got stripped of its sterile Scandinavian decor for a more inviting dining room modeled after traditional estancias, or Argentinian ranches—Martina may be new, but its seafood-centric menu has earned its place among the city’s great restaurants. It’s the first solo endeavor of chef Daniel…  Read More