Tag: steak

Join Us On A Trip To Pebble Beach

Positioned against a backdrop of ocean waves crashing into one of the most revered golfing destinations in the world, the annual Pebble Beach Food & Wine festival has held true to its original mission. The event isn’t as much a party as it is a celebration of food.  Continue Reading

Change the Way You Think About Short Ribs

Imagine a classic braised short rib texture, but with intense beefiness and so much funk it could host its own episode of Soul Train. That’s what we’re talking about. It’s a game-changer in the beef world, and one that invites an entirely new thought process of how to utilize always-delicious short ribs.  Continue Reading

Trading Places In Kentucky: Chef and Rancher

Josh agrees. The Louisville chef spends six days a week at the helm of his fine-dining restaurant. One of his daily duties is to field questions about the safety of his beef and where it was raised. “From a chef and owner standpoint, having more knowledge for my guests — to have these experiences and stories — is priceless,” he says.  Continue Reading

A Force To Be Reckoned With

The word “tender” is tossed around an awful lot in the food world, particularly as it pertains to beef. But unlike it’s closely linked brethren of subjective descriptors, like “succulent,” “appetizing,” or “flavorful”, did you know “tender” is actually a quantifiable attribute with force?  Continue Reading

Saltgrass Steak House Serves Big, Authentic Texas Flavor

It’s been said that everything is bigger in Texas. Truth be told, most things in Texas are the same size as anywhere else. You see, it’s not size that makes Texas different — it’s just that Texas is more, well, Texan. And if you need an example of that, just walk into any of the nearly 60 Saltgrass Steakhouse locations across Texas, Louisiana, Colorado, Nevada, Missouri, Oklahoma and Florida.  Continue Reading

Rollin’ on The River (and the lake, and more!)

Since opening their first concept nearly two decades ago, restaurateurs Mark and Larkin Hammond and business partner Bob Munnich have built a reputation by meeting their customers where they are … and then blowing them away. Approachability, it should be stated, is the hallmark across the trio’s ever-growing portfolio of restaurants, which started with their two-level, fine-dining-upstairs and casual-dining-downstairs …   Continue Reading

Roadtrip: Where do great steaks come from?

It’s almost too picturesque, I thought as I stood in Mark and Abbie Nelson’s circular roundabout and stared. I drove below a canopy of trees to get here — a place where Angus cattle graze upon golden pastures that meet rolling vineyards of zinfandel and petite sirah. The San Francisco coastline is a mere 100 miles in the …   Continue Reading

The Question Every Dad Wants You To Ask

You have the power to give your dad the best gift ever on Father's Day (it's comin' up quick, you know!). If you follow a few easy steps, you can't go wrong — unless you and your dad are vegetarians. In that case neither of you should be reading this blog. And let's be honest, here — vegetables are tasty but they pale in miserable comparison to a rich and flavorful, tantalizingly hypnotic steak on Father's Day. So ... ask dad THE QUESTION:  Continue Reading

Two Chefs and A Rancher, Trading Places

Twenty-three miles. That's the difference between this rancher and these chefs. Twenty-three miles separates pasture and professional kitchen, yet it’s rare for these separate ends of the same beef spectrum to meet in the middle. They shoulder their own responsibilities with precision and pride, confident the other guys — and everyone between — will uphold his end of the table.  Continue Reading

Grilled Beef Negimaki

Bite-sized flavor comes wrapped and seared with scallions and sweet teriyaki sauce. Beef Negimaki is a great grab and go recipe for big holiday entertaining or for nibbling when you're toasting with friends. It goes perfectly with a variety of appetizers or a Japanese -inspired feast at home.   Continue Reading

World Series of Steak

Because to say baseball is as American as apple pie is a bit of a [seventh inning] stretch in my mind. I say baseball ranks right up there with a good ol' Certified Angus Beef ® strip steak. And that's mighty tasty in any state!  Continue Reading

The Italian Steak Sandwich

There's flavor oozing everywhere, from the pesto and sauteed vegetables to the spread of goat cheese and fig jam. Top it off with tender, juicy sliced steak or leftover Certified Angus Beef® roast, and every bite is layer upon layer of flavor.  Continue Reading

What Is Schnitzel?

While schnitzel is clearly defined in Austria and Germany, it's a dish of many persuasions around the world. Schnitzel is very similar to escalope, a French dish. And to be quite honest, we Americans have developed our own spin on this traditional dish. Think 'chicken-fried steak'!  Continue Reading

Beef 101: Churrasco Cooking

Churrasco cooking or more simply: cooking via rotisserie over an indirect flame source isn’t anything new. Originating in Brazil three centuries ago, the cooking method is fairly unchanged over the years and, today, it's still the preparation method used in a growing number of popular Brazilian steakhouses.  Continue Reading

5 Tips for Ordering A Perfect Steak

Restaurants are as unique as the chefs in their kitchens. Our biggest challenge, dear steak lover, is to find one that suits our personal dining habits, expectations and yeah — most importantly — our taste buds! When you have a hankering for the perfect steak, remember these tips when you order:  Continue Reading

Garlic Chili Rub

Steak rubs are dry and marinades are wet, but both impart flavor to the beef. This recipe for Garlic Chili Rub could also be called a marinade because it's wet, almost like a paste. It will enhance the flavor of your favorite steak cuts. Enjoy!  Continue Reading

Beef 101: The Tomahawk

The Tomahawk steak is a rare find but totally worth the hunt. I asked Chef Michael Ollier and our in-house meat scientist, Dr. Daniel Clark, where to find the tomahawk and what exactly it is about this cut that makes mouths water at first sight. As it turns out, the old fashioned isn’t the only …   Continue Reading