Cooking short ribs in a sous vide water bath makes them fork tender but less broken down than traditionally braised ribs. The longer cooking time… Read more »
Sometimes simple is best. This recipe bastes marinated skirt steaks with seasoned butter to help make them extra moist and rich. The chanterelle mushrooms are… Read more »
Elegant, easy, and beautiful on the plate, this dish uses tarragon, cornichon, and mustard to add complexity to luxuriously tender filet mignon. Wine Pairing: Left… Read more »
Bearnaise sauce is a hot butter emulsion sauce (similar to hollandaise) flavored with vinegar and tarragon, it’s deliciously decadent poured over grass-fed beef steaks. Drink… Read more »
Dried porcini mushrooms aren’t just for soups, stews and sauces. They’re great in dry rubs too, adding earthiness and mouth-watering umami to grass-fed beef. Here’s… Read more »
This hybrid stove & oven roasting method is one used in a lot of restaurants to ensure steaks develop a beautiful, tasty crust on the… Read more »
Pan roasting while basting with herb-infused butter helps ensure a moist, decadent steak. This technique can be used with any single-serving steak – strip steaks,… Read more »
While anyone can throw steaks on the grill, chefs have a few small tricks to help ensure better tasting and better looking steaks. You can… Read more »
Dry aging beef gives enzymes within the muscle time to tenderize it and develop additional flavor. Extended dry aging is best done with special training… Read more »
