MARQUETTE, Mich. (WLUC) – On this edition of Food Friday, Upper Michigan Today welcomes TV6’s Tony Anderson to the kitchen.
Tony is a TV6 videographer who’s filmed with UMT more times than he can count. Over hours-long car rides across the U.P., he and Audrey Stetson have bonded over one shared passion: food. It was only a matter of time before the two foodies put their cooking skills to the test.
Meet Tony Anderson: Yooper, cudighi enthusiast and journalist.
Tony is a seasoned home chef. Luckily for UMT, his fiancé owns Milano Smokehouse and often takes home different cuts of meat for him to cook up.
This Foodie Friday’s cuts? Ribeye and New York strip. Tony says more economical cuts work just fine for steak and eggs, but for the occasion, he wanted to bring his favorites.
Tony’s perfect steak is always seasoned with salt and pepper. In this particular dish, he also added a Hungarian paprika powder and onion powder.
Tony likes to bring on the flavor in every dish he makes. Here, he teaches UMT how to properly prepare a clove of garlic for slicing, dicing or mincing.
Tony likes to add the aromas of garlic, rosemary and thyme atop his sizzling steaks. Learn why he goes for unsalted butter (rather than salted) in the segment below.
Tony cracked some eggs into the pan after setting the meat aside to sit. The eggs cooked a little slower than anticipated on an old hotplate found in the TV6 break room, but Upper Michigan Today makes do.
Voila! There you have it… steak and eggs!
In recent Foodie Friday fashion, Audrey miscalculated how long the meal would take to come together, so the co-hosts only got an on camera taste of the steak.
We all know how steak and eggs taste as a duo, though. And if you don’t… here’s your sign to cook some up yourself!
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Dining and Cooking